Onion bhajis
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 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 |
| 1 | Egg | |
| 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 |
Directions
CUCUMBER RIATA
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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