Crispy Onion Bhaji with Creamy Curry Lime Sauce

Ingredients:

Bhaji:

1 large red onion, thinly sliced

1 large white onion, thinly sliced

1 fresh chilli, finely sliced (deseed if you prefer less heat)

10–12 curry leaves, finely sliced

¾ cup Integra Foods Pure: FABA Flour

2 tbsp cornflour

1 tsp mustard seeds

½ tsp ground turmeric

1 tsp curry powder

Salt and cracked black pepper

½–¾ cup cold water (as needed)

Oil, for shallow or deep frying

Creamy Curry Lime Sauce:

½ cup Integra Vegan Mayonnaise

¼ cup Greek yoghurt

½–1 tsp curry powder (to taste)

Juice of ½ lime

1 tbsp crispy curry leaves, finely chopped

Salt, to taste

METHOD:

Place the sliced red and white onion into a large bowl. Add chilli and curry leaves. Toss gently to separate the strands.

Add the faba bean flour, cornflour, mustard seeds, turmeric, curry powder, salt and pepper to the onions. Mix well so everything is evenly coated.

Gradually add cold water, mixing with your hands or a spoon until you have a thick, clingy batter. It should coat the onions well but not be runny, rustic is perfect here.

Heat oil in a deep pan to medium-high (around 170–180°C).

Scoop heaped tablespoons of the mixture and carefully drop into the oil. Fry in batches for 3–4 minutes, turning once, until golden, crisp and cooked through.

Remove and drain on paper towel. Season lightly with salt while hot.

In a small bowl, mix the vegan mayonnaise, yoghurt, curry powder, lime juice, crispy curry leaves and salt until smooth. Taste and adjust seasoning.

Pile bhajis onto a platter, drizzle or dollop with the creamy curry lime sauce, and finish with extra curry leaves if you’re feeling fancy.