Indian Bhajis With Spiced Yoghurt
2 cups besan flour
1 brown onion, halved, thinly sliced
50g baby spinach leaves, trimmed
1 bunch coriander, chopped
1 long green chilli, thinly sliced
1 1/2 tspns chilli powder
1 1/2 tspns ground cumin
vegetable oil for deep frying
400ml plain greek style yoghurt
1 tspn caster sugar
Sift flour into a large bowl. Make a well in the centre. Gradually whisk in 2 cups of cold water. Stir in eggplant, onion, spinach, 1/3 cup coriander, chilli, chilli powder and 1 tablespoon cumin. Mix until well combined.
Pour oil into a large, heavy-based saucepan or wok until one-third full. Heat over medium heat until hot. Drop tablespoons of mixture into hot oil. Cook, in batches, 2 to 3 minutes. Turn over. Cook for 1 to 2 minutes or until golden and cooked through. Use a slotted spoon to remove to a wire rack over a baking tray.
Combine yoghurt, sugar, remaining coriander and remaining cumin in a small bowl. Serve bhajis with spiced yoghurt.