Beer Battered Onion Bhaji With Coconut Raita
Now the party don't start 'till I bhaji in... We'll see ourselves out.
- 100g gram flour
- 30g gluten free flour
- 200ml Singha beer (or any)
- 1 tbsp melted butter
- 1/2 lemon - juice squeezed
- 1 tsp cumin powder
- 1 tsp turmeric
- 2 tsp root ginger, finely grated
- 2 green chillies, finely chopped
- Salt, to taste
- 2 cloves garlic, finely chopped
- Small bunch coriander, chopped
- 2 large white onions - halved, core removed and thinly sliced
- Rapeseed oil for frying
- 1 large cucumber
- 2 cups greek yoghurt
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 lemon
- Small bunch of mint, finely chopped
- 3 tablespoons of freshly grated coconut
- Salt and freshly ground black pepper
- For coconut raita: Cut the cucumber in half and scoop out the seeds. Grate into a bowl and squeeze out as much liquid as you can.
- Add the yoghurt, coriander and cumin powder, salt and pepper and the grated coconut and chopped mint. Squeeze in the lemon juice to taste. Mix well and serve.
- For the bhajis: Sift the flours into a mixing bowl. Add the turmeric, cumin powder, chillies, ginger, garlic and coriander.
- Add the melted butter and lemon juice, then whisk in the beer, pouring as you whisk. Mix in the sliced onions with your hands.
- Heat your fryer to 180C and shape the bhajis using your hands. Fry your bhajis in batches for around 3-4 minutes depending on the size, until crispy and golden.