Onion Bhaji & Chicken Goujon Platter with Raita
- Prep: 15 minutes plus marinating
- Cook: 15 minutes
- Serves: 4
Great as a starter to share or as part of a buffet. Garnish with fresh coriander and lime wedges.
INGREDIENTS
- Onion Bhajis
- 100g gram flour
- ½ tsp baking powder
- ¼ tsp chilli powder
- ½ tsp turmeric
- 2 tsp medium curry powder
- 1 tsp LoSalt
- 2 onions, thinly sliced
- Oil for deep frying
- Chicken Goujons
- 100g fat free natural yogurt
- 1 tsp medium curry powder
- 400g chicken mini fillets
- Riata
- 200g fat free natural yogurt
- 200g cucumber, deseeded and finely diced
METHOD
- Mix the gram flour with the baking powder, spices and LoSalt, whisk in 100ml cold water then stir in the onions and set aside.
- For the goujons mix the yogurt with the curry powder and stir in the chicken. Allow to marinate for 15-20 minutes.
- Mix the riata ingredients together with a little black pepper and chill until required.
- Heat the oil in a large saucepan or deep fryer and gently drop 4 spoonful’s of the onion bhaji mixture in, fry for 2-3 minutes, turning once until golden and crispy, drain on kitchen paper, repeat to make 12 bhajis.
- Meanwhile, place the chicken on a foil lined grill pan and place under a preheated grill for 15 minutes, turning once until cooked throughout.
- Serve the bhajis and goujons with the riata.
