"Fortunately turned out to be an excellent 50th birthday present. Peter got to cook & learn, I got to sample. It was a well balanced course, patiently taught and well organized. Thanks to all."
Catherine Mason
Belfast
August 2009
Walnut Grove Recipes
Onion Bhaji with a Minted Yogurt Dressing
Serves 2
- 2 medium onions
- 70g gram flour (chickpea flour)
- 1 tsp salt
- 1 dsp mint sauce
- 1 tsp garam masala
- 1 tsp chopped coriander
- oil for deep frying
- Yogurt Mint Sauce
- 125g natural yogurt
- 1 dsp mint sauce
- 2 tsp lemon juice
- 1/2 tsp turmeric
Method
For the sauce:
1. Mix all the ingredients together at least an hour before serving to allow flavors to infuse. Keep refrigerated until serving.
For the onion bhaji's:
1. Make a batter with the chickpea/gram flour and a little water to a reasonably thick consistency.
2. Add the salt, mint sauce, garam masala & chopped coriander and mix until incorporated. Peel then finely slice the onions and mix into the batter.
3. Pre-heat oil to 180°C in a large saucepan or deep fryer, then carefully put tablespoons of the batter into the oil one at time, cook for about 3 minutes then remove and leave to cool on absorbent paper towels.
4. About 5 minutes before you want to serve put back into hot oil and cook until dark brown & crispy, about 4 to 5 minutes. Remove from oil and drain on paper towels.
Serving Suggestions
Makes a lovely starter or light lunch with a green salad. Suitable for vegetarians
Advanced Preparation
The sauce is best made the day you will use it for the flavors to be their freshest, the bhaji's can be made up to 8 hours before you use them, but left at room temperature until the second frying.
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