To veganise: Replace the yoghurt with a cashew 'yogurt'.
WF GF SF VEG
- 120 g (41/4 oz/1 cup) superfine besan (chickpea flour)
- 1/2 teaspoon gluten-free baking powder
- 1 teaspoon chilli flakes
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 garlic cloves, crushed
- 2 cm (3/4 inch) piece of ginger, finely chopped
- Celtic sea salt and freshly ground black pepper
- 1 red onion, finely chopped
- 4 tablespoons extra virgin coconut oil or ghee, for frying
- 130 g (41/2 oz/1/2 cup) full-fat Greek yoghurt
- 2 tablespoons chopped mint
- 1 small garlic clove, crushed
- To make the raita, mix all the ingredients together and place in a serving bowl.
- To make the bhajis, sift the besan and baking powder into a large bowl. Add the spices, garlic and ginger and season with salt and pepper. Add 150 ml (5 fl oz) of cold water to make a thick batter, then add the onion and stir until it is well coated.
- Heat the coconut oil in a heavy-based frying pan over medium heat. Add a tiny bit of mixture to test the oil temperature – if it bubbles, the oil is hot enough. Cooking several bhajis at a time, add a heaped tablespoon of mixture and shallow-fry until golden brown on each side; I like to form a tablespoon of the mixture into a patty before frying to help keep the shape.
- Transfer to a paper towel to soak up the excess oil and cook the remaining batter.
- Serve with the minted raita.