Onion bhajis with cucumber and mint raita

Ingredients for 4 servings:

• 2 large onions
• 2 chili peppers
• 100 g flour
• ½ tsp baking powder
• 1 tsp salt
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp lemon juice
• 90 ml water
• frying oil
• 1 large cucumber(s)
• 500 ml soy yogurt (yogurt alternative)
• 3 tsp mint, dried
• ½ tsp cumin
• Cayenne pepper
• Paprika powder, hot
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan dish from the Maldives

First, prepare the raita. Wash the cucumber, halve it, remove the seeds, and then grate it. Mix the grated cucumber with the remaining ingredients for the cucumber and mint raita and chill in the refrigerator. Slice the onion into thin rings. Slice the chilies into rings. In a large bowl, combine the flour, baking powder, salt, cumin, and turmeric. Then add the chilies, lemon juice, and water and mix everything together to form a sticky, thick mixture. Add the onion rings and mix until all the onion rings are covered. To deep-fry, depending on the pan or pot you are using, fill the pan with about 1-2 cm of oil. Heat the oil on high. When it is hot enough, add the mixture from the bowl to the oil a tablespoon at a time and fry on each side until golden brown. Depending on the pan or pot you are using, you can fry 2-4 bhajis at a time. Remove the finished bhajis from the pan and collect the oil with kitchen paper. Once all the bhajis have been fried, serve them with the cucumber and mint raita.