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Onion bhajees with mint yoghurt

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 x 200g container natural yoghurt (Attiki brand)
  • 1/2 cup firmly packed finely chopped fresh mint leaves
  • 3 teaspoons caster sugar
  • 2 large (about 180g each) brown onions, peeled, halved, each half thinly sliced lengthways
  • 3 eggs, lightly whisked
  • 40g (1/3 cup) plain flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt & freshly ground black pepper
  • 60ml (1/4 cup) vegetable oil


  • 1
    Combine yoghurt, mint and sugar in a small bowl. Set aside.
  • 2
    Combine the onion and eggs in a large bowl. Add the flour, cumin and coriander and whisk with a fork until combined. Season with salt and pepper.
  • 3
    Heat oil in a frying pan over medium-high heat. Place four 1/4 cups (60ml) of batter in pan, 2cm apart. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat.
  • 4
    Serve onion bhajees with the mint yoghurt.

Source: taste.com.au


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