Crispy Golden Onion Bhajis with Mint Yoghurt

⏱ 35 min · Serves 4

Shatteringly crisp on the outside, sweet and soft within \u2014 these spiced onion bhajis are easier than you think, and far better than any takeaway. Serve hot with a cooling mint yoghurt and a wedge of lemon.

Per serving: 390 kcal · 13.0g protein · 38.0g carbs · 21.0g fat

Ingredients

• 3 medium onions (about 450g), halved and thinly sliced
• 1 tsp fine salt
• 150g gram (chickpea) flour
• 1/2 tsp baking powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder, or to taste
• 1 tsp garam masala
• 1 green chilli, finely chopped (optional)
• 2 tbsp chopped fresh coriander
• 1 tsp grated fresh ginger
• 4-6 tbsp cold water
• 800ml sunflower or vegetable oil, for frying
• 1 lemon, cut into wedges
• 200g thick natural yoghurt
• 2 tbsp chopped fresh mint
• 1/2 tsp caster sugar
• pinch of salt, for the yoghurt

Method

1. Put the sliced onions in a large bowl, sprinkle with the 1 tsp salt and toss well. Leave for 10 minutes \u2014 they will soften and release moisture, which helps bind the batter.
2. Meanwhile, stir together the yoghurt, mint, sugar and a pinch of salt. Chill until needed.
3. Add the gram flour, baking powder, cumin, ground coriander, turmeric, chilli powder, garam masala, green chilli, fresh coriander and ginger to the onions. Mix thoroughly with your hands so the flour coats every strand.
4. Add cold water 1 tablespoon at a time, mixing until you have a thick, sticky batter that just clings to the onions \u2014 not a runny one. Let it sit 5 minutes.
5. Pour the oil into a deep, heavy pan to a depth of about 6cm and heat to 170\u00b0C (a pinch of batter should sizzle and rise straight away).
6. Carefully drop in loose tablespoons of the mixture, 4 or 5 at a time, keeping them craggy rather than smooth. Fry for 4-5 minutes, turning, until deep golden and crisp right through.
7. Lift out with a slotted spoon onto kitchen paper and sprinkle with a little salt. Repeat with the rest, letting the oil come back up to temperature between batches.
8. Serve hot with the mint yoghurt and lemon wedges.