Ingredients:

vegetable oil, for deep frying
180g (1½ cups) chickpea flour
225g (1½ cups) plain flour
½ tsp baking powder
1 tsp cumin seeds
1 tsp ground turmeric
½ tsp chilli powder
1 tsp coriander seeds, crushed
pinch salt
1 garlic clove, minced
2 large red onions

Serves: 4
Preparation time: 35 minutes

Method:

For the yoghurt dressing, ground the mint leaves in a mortar and pestle until bruised. Stir in the yoghurt, coriander, salt and pepper, then refrigerate until ready to serve.

Heat the oil for deep-frying in a wok or deep-fryer to 170˚C -180˚C.

Meanwhile, place the flours, baking powder, spices, garlic and 500 ml (2 cups) of water in a large bowl and mix until a smooth batter forms. Finely chop one of the onions and thinly slice the other. Add to the batter and stir until well combined.

Test the oil by dipping a wooden chopstick into the oil- it should bubble around it if it's hot enough. Cooking in small batches, gently drop a large spoonful of the bhaji mix into the oil. Cook, turning occasionally for 5 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Serve hot with the yoghurt dressing on the side for dipping.

Contributor: Cam