- Serves: 4-6
- Prep time: 10min
- Cook time: 15min
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 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.
