Red onion bhajis with garlic and mint raita


This week we welcome the arrival of lovely red onions. Along with garlic from the Regather farm and Ishikura spring onions, it’s something of an allium festival. Some boxes will have the full allium trio!

If you have red onions, why not use a couple of them to cook some delicious, moreish bhajis and use some garlic in a raita. Recipe from Mary Cadogan at


  • 2 red onions
  • 100g chickpea flour (gram flour)
  • ½ tsp baking powder
  • 2 tsp curry paste or powder
  • 1 red or green chilli, deseeded and finely chopped
  • Salt
  • vegetable oil, for frying
  • 150g tub natural yogurt
  • 2 tbsp chopped mint
  • 1 small garlic clove, crushed
  • Salt and pepper


  1. Finely chop one onion and thinly slice the other. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt.
  2. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.
  3. Mix together the raita ingredients (yoghurt, mint, garlic) with a little salt and pepper, then spoon into a small bowl ready for serving.
  4. Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.
  5. Add heaped tbsp.'s of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis. Serve with the raita.