Onion Bhajis With Spicy Tomato Sauce Recipes

Steps:

• Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter - add a splash more if it feels too stiff.
• For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber - squeezing out any extra moisture with your hands - then spoon into a small serving bowl.
• Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
• Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

Steps:

• Combine the sauce ingredients with 1/4 cup water in a saucepan. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until it thickens. Remove from heat.
• To make the bhajis, sift the flour, baking powder, spices and 1 tsp salt into a bowl. Make a well in the gener and gradually add the combined egg and 1/4 cup water. Whisking until smooth. Stir in coriander and onion.
• Fill a deep heavy-based saucepan one third full of oil. Cook a tablespoon sized ball of mixture in the oil in batches for 90 seconds each side, or until golden brown. Drain. Serve with sauce.