For the bhajis, mix the korma paste
with 250ml cold water. Mix the flour,
baking powder and spices in a large
bowl, then pour in the water and mix
to a thick batter. Stir in the onions and
Mix the raita ingredients, warm the
rotis and toss together the lettuce,
cucumber and mint leaves – dress with
some lemon juice.
Heat about 5cm of oil in a big wok
or deep pan. Add a drop of the batter
– when it rises to the surface, bubbling
and browning, then the oil is hot enough.
Add heaped tbsps of the bhaji mixture
to the oil, a few at a time, and cook for
a few mins, turning occasionally, until
evenly browned and crispy – this should
take about 5-6 mins. Lift out onto kitchen
paper, sprinkle with a little salt and
keep warm in a low oven while you
cook the rest.
Assemble rotis with a few bhajis, a
handful of mint salad and a dollop of
mango raita, then roll up and eat.