Yield: 4 servings
|275 grams||Onion; chopped (10oz)|
|25 grams||Plain flour or gram flour; (1oz)|
|1½ tablespoon||Schwartz Medium Bombay Curry Blend|
|½ teaspoon||Schwartz Garlic Granules|
|½ teaspoon||Mustard powder|
|Oil for deep frying|
|½||Cucumber; finely diced|
|1||150 gram car natural yogurt; (5 1/2oz)|
|Salt and pepper to season|
|¼ teaspoon||Schwartz Mint|
Heat oil in a large frying pan and fry onion for 3-4 minutes until softened.
Meanwhile, mix together the flour, spices and mustard. Add to the onions and fry for 1 minute. Beat egg lightly in a large bowl. Stir in the onion mixture.
Heat the oil for deep frying. Using tablespoons, divide the mixture into 8 balls and cook for 3-4 minutes, turning occasionally until golden. Drain on kitchen paper.
Mix together the cucumber, yogurt, salt, pepper and Mint and serve with the bhajis garnished with lemon wedges.
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