Onion & butternut bhajis with rotis, mango raita & mint salad

Have a go at making your own Indian starter – these vegetarian flatbreads come with a fruity yogurt sauce

  • Prep:40 mins
    Cook:25 mins
  • More effort

Nutrition per serving

  • kcal 328
  • fat 11g
  • saturates 2g
  • carbs 50g
  • sugars 10g
  • fibre 4g
  • protein 8g
  • salt 0.7g


  • 10 rotis, sprinkled with water, wrapped in baking parchment and warmed in a low oven (or following pack instructions)
  • 3 Little Gem lettuces, shredded
  • ¼ cucumber, thinly sliced
  • small bunch mint, leaves picked
  • ½ lemon
  • 3 tbsp Korma paste
  • 200g chickpea flour or plain flour
  • 1 tsp baking powder
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 2 medium onions, finely sliced
  • 250g butternut squash, peeled and coarsely grated
  • vegetable oil, for frying
  • 250g natural yogurt
  • 85g mango chutney
  • 1 tsp toasted cumin seed


  1. 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 butternut squash.

  2. Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves – dress with some lemon juice.

  3. 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.

  4. 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.

  5. Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.

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