Onion & butternut bhajis with rotis, mango raita & mint salad

1 of 5-a-day 400 kcal or less accompaniment appetiser banquet curry folate good for you indian accompaniments indian sides main course mains make ahead onion bhaji over an hour sides starter street good

N/A

Makes about 20 bhajis or 10 wraps

Source

Ingredients

10 rotis , sprinkled with water, wrapped in baking parchment and warmed in a low oven (or following pack instructions)

3 Little Gem lettuces , shredded

¼ cucumber , thinly sliced

small bunch mint , leaves picked

½ lemon

3 tbsp korma paste

200g chickpea flour or plain flour

1 tsp baking powder

1 tbsp garam masala

1 tsp turmeric

2 medium onions , finely sliced

250g butternut squash , peeled and coarsely grated

vegetable oil , for frying

250g natural yogurt

85g mango chutney

1 tsp toasted cumin seed

Method

For the bhajis, mix the korma paste with 250ml cold water. Mix the flour, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash.

Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves – dress with some lemon juice.

Heat about 5cm of oil in a big wok or deep pan. Add a drop of the batter – when it rises to the surface, bubbling and browning, then the oil is hot enough.

Add heaped tbsps of the bhaji mixture to the oil, a few at a time, and cook for a few mins, turning occasionally, until evenly browned and crispy – this should take about 5-6 mins. Lift out onto kitchen paper, sprinkle with a little salt and keep warm in a low oven while you cook the rest.

Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.