Recipe for Onion Bhajis with Raita

Makes 12

Bhajis:

450g/1lb onions, halved, very thinly sliced, crescent moon style

1 tsp salt

1 tsp cumin

1tsp ground coriander

1 tsp turmeric

2 green chillies, de-seeded, very finely chopped

Fresh coriander, chopped 60g/2½oz gram flour (from Indian/health food stores)

½ tsp baking powder

sunflower/groundnut oil

Raita: Few tbsps plain yogurt Length of cucumber peeled, diced 1 clove garlic, crushed (optional)

Mango Chutney:

1 mango peeled, diced Bit of red onion, diced ½ small red chilli, de-seeded, chopped 1 tbsp lime juice ½ tsp caster sugar Fresh coriander Salt and pepper

1. Sprinkle onion slices with salt in colander or sieve. Leave 30 minutes to draw out moisture.

2. Rinse under running water. Squeeze. Dry very well in tea towel. Transfer to bowl.

3. Separately, mix cumin, ground coriander, turmeric, chillies, fresh coriander, gram flour, baking powder. Mix in with onions.

4. Shape into bhajis. Squeeze well into 12 spiky balls.

5. Heat 8cm/3in of oil in a wok, deep saucepan or frying pan. When hot enough to crisp a breadcrumb, fry four bhajis at a time, carefully turning until cooked, browned and golden. Drain a kitchen roll.

6. To make raita, tip yogurt into a bowl and mix with cucumber and garlic.

7. To make mango chutney, Chuck the ingredients into a bowl and mix. Taste for seasoning. Leave for one hour or eat immediately.

You can: team this with griddled fresh tuna. Cheat, use Sharwoods.