Red Onion Bhaji With Mango Chutney Yoghurt

Ingredient

3 red onions, peeled, sliced into thin strips
2 long green chilies, finely chopped
½ bunch coriander, plus extra sprigs to serve
Red Island extra virgin olive oil for frying (around 4 cups)
1 cup Jalna natural yoghurt
2 tablespoons mango chutney (Pataks brand)
Lemon cheeks to serve

Bhaji Batter
2 eggs
2 teaspoons garam masala
1 teaspoon ground turmeric
½ teaspoon ground chilli
Sea salt to taste
¾ cup Besan/chickpea flour
1/3 cup corn flour
1-2 cups cold water

Method

Heat the oil in a wok to 160 degrees.

Place the sliced onion, green chilli and coriander in a bowl.

In a separate bowl add the eggs, garam masala, turmeric, chilli powder and sea salt. Whisk until combined then add in the flours. Mix until thick, then slowly pour in the water, until you have a smooth batter that is the consistency of thick cream. Add the onion mixture into the batter and using clean hands or gloves, mix in the onion mixture so everything is evenly coated lightly in the batter.

Place small handfuls of the mixture into the hot oil. Fry for 2-3 minutes, turning occasionally or until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with sea salt while hot and repeat with the remaining bhaji mixture.

Swirl the mango chutney through the yoghurt and place into a serving bowl.

Place the bhaji onto a platter with the yoghurt and extra coriander sprigs.

Recipe by Courtney Roulston