Hot Onion Bhajis With Mango & Mint Yogurt

A great favourite on Ready Steady Cook, and they taste as good as they look. A very good, quick starter or main course with a little salad. We sometimes have these as a telly meal with the kids.

You will have to make this mixture and cook straight away to get the best results and don’t try and cook too quickly.


  • 1 medium onion, peeled, halved and sliced very thinly
  • 225g chickpea flour
  • ½ tsp gluten free baking powder
  • 1heaped tsp ground turmeric
  • salt and freshly milled black pepper
  • 1 level tsp ground cumin
  • 4 tbsp fresh coriander, chopped
  • 250 – 300mls sparkling water to mix
  • vegetable oil to cook in

for the sauce

  • 225mls natural yogurt
  • 2 tbsp fresh mint, chopped
  • ½ medium ripe mango, peeled and stone removed or half a tin of sliced mangoes well drained, I think are far better than fresh for this sauce


  1. Place the mango and yogurt into a liquidiser and blitz until smooth.
  2. Spoon into a bowl and stir in the chopped mint, cover and leave to marinate while you make the Bhajis.
  3. Place the finely sliced onion, spices, salt and pepper, and chopped coriander into a large bowl and mix well.
  4. Add enough sparkling water to mix the onion mixture to a wet, soft mixture.
  5. Fill a medium size deep frying pan with 4cm (1 ½ inch) of oil, then heat the oil to 175°C / 350°F or until a cube of bread browns in 30 seconds.
  6. Pull off lumps the size of a small walnut, its quite nice to see the onion coming out of the batter.
  7. Drop no more than 4-5 lumps into the hot oil. They will colour very quickly due to the turmeric.
  8. Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned.
  9. Drain well on kitchen paper and keep warm.
  10. Let the oil come back to the right temperature and repeat the process with another 5 lumps.
  11. To serve place on warm plates and drizzle over a little dressing and serve with a little green salad.



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