Carrot Onion Bhajis with Mint Cucumber Raita

Ingredients:

1 medium white onion/210g

1 large carrot/150g

½ tsp chili powder

90g chickpea/gram flour

½ tsp garlic powder

½ tsp onion powder

½ tsp ginger powder

½ tsp turmeric

1 tbsp + 1 tsp corn flour

250ml water 

200ml rapeseed oil for frying

2 tbsp nigella seeds

½ tsp salt

Picked coriander leaf for serving

Method:

Shave the onions fine on a mandolin with the thickest setting, or fine. Scrub and grate the carrot. Whisk together the dry ingredients. Then add the water. The mixture should be thin like crepe batter. Add the vegetables and mix well. Heat the oil in a large frying pan, making sure the oil is enough to cover the base of the pan and 2mm up from bottom. Take small 1 tbsp balls and drop into the hot oil. do in stages so oil remains hot. Flip after about three minutes, or until golden. Give them a gentle press with spatula to ensure all the batter is cooked through. Some batter will be left. Drain on paper towels. Top with sprinkle of salt and nigella seeds for each bhaji. Serve with raita and picked coriander leaf.

Mint Cucumber Raita

Ingredients:

Yield: 315g

245g Greek yoghurt/ for vegans can use nut/coconut/oat yoghurt

1 cucumber/370g

1tsp salt for cucumber

13g mint

2 cloves garlic/10g

1 lemon/juiced

2 tbsp olive oil

¼ tsp salt

Method:

Peel the cucumber and remove the seeds. Grate. Add to a colander and season with salt. Squeeze through and let sit for twenty minutes. Squeeze out excess water and add to yoghurt. Pick the mint from the stems, layer, roll, and ribbon cut very fine. Add to the yoghurt. Grate the garlic fine and add with the remaining ingredients. Mix well to combine.