Red onion & chilli bhajis with mint & garlic raita

by Mary Cadogan
Red onion & chilli bhajis with mint & garlic raita


2 red onions
100g chickpea flour (gram flour)
½ tsp baking powder
2 tsp curry paste or powder
1 red or green chilli , deseeded and finely chopped
vegetable oil , for frying
For the raita
150g tub natural yogurt
2 tbsp chopped mint
1 small garlic clove , crushed


STEP 1 Finely chop one onion and thinly slice the other. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.

STEP 2 Mix together the raita ingredients with a little salt and pepper, then spoon into a small bowl. Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.

STEP 3 Add heaped tbsps of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis. Serve with the raita.

Most of the tomatoes never make it out of the box... they were so delicious!

— Louise

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