Name: Onion & butternut bhajis with rotis, mango raita & mint salad
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Makes about 20 bhajis or 10 wraps
Cuisine: Indian
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

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

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

Sarah Cook

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Makes about 20 bhajis or 10 wraps

More effort

Prep: 40 mins

Cook: 25 mins

A star rating of 4.8 out of 5.8 ratingsRate

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Have a go at making your own Indian starter - these vegetarian flatbreads come with a fruity yogurt sauce

Freezable (Freeze cooked bhajis only)

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

For the bhajis

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

For the mango raita

250g natural yogurt
85g mango chutney
1 tsp toasted cumin seed

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Nutrition: per serving

kcal328
fat11g
saturates2g
carbs50g
sugars10g
fibre4g
protein8g
salt0.7g

low

Method

step 1

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.
step 2

Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves – dress with some lemon juice.
step 3

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.
step 4

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.
step 5

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

Recipe from Good Food magazine, June 2013

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A star rating of 4.8 out of 5.8 ratings

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