Onion bhaji with mango,

ingrediencie

1 tsp Roman cumin 1 tsp mustard seeds 1 tsp turmeric ground 1 tsp garam masala 1/2 tsp granulated garlic 1/4 pk fresh mango 100 g spelt flour T630 1/2 tsp baking powder 1 pk lemon 1 pk chilli pepper 1 pk lesser ginger 4 tbsp water 2 pk onion 300 ml rapeseed oil 140 g white yoghurt 1 stalk fresh mint salt

progress in the video above

A very interesting snack, perhaps an unbelievable combination of onion and mango, along with a variety of Indian spices.

1.

Into a heated dry, medium-sized frying pan, heat the romaine and mustard seeds for a minute, stirring constantly, then crush them with a mortar and pestle. Stir in the other spices with a pinch of salt. Tip the contents of the mortar back into the pan, the whole mixture will quickly wake up and start to fragrant. Don’t forget to stir, the temperature of the cooker is moderate.

2.

Mix the peeled mango chunks in a blender and add to the pan with the spices. Cook for about 5 minutes on medium heat, stirring occasionally. Allow the finished mixture to thicken then let it cool down.

3.

In the meantime, prepare the liquid batter for coating the onions in a deep bowl. Mix together the flour, baking powder and juice of half a lemon, finely chopped chilli, grated ginger, water and mango mixture. The batter should be a little runny, but not watery. Find the proverbial golden centre. Finish with a pinch of salt.

4.

Peel the onions and cut them lengthwise into oblong strips. Add to the batter and mix everything thoroughly with your hands.

5.

Place the oil in a deep frying pan/frying pan and heat until hot. Using your hands, shape the onions into small patties and fry them in the oil until crisp, no longer than 2 minutes on each side. I recommend you do not overcrowd the pan so that the temperature of the oil does not drop. Let the finished bhaji drip off any residual oil, or place them on kitchen napkins to drain off the grease.

6.

All that’s left is to make a dip for dipping your bhaji – this one is easy! Mix together yoghurt, chopped mint leaves and the juice of the other half of the lemon. Instagram: walrus.buko