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Onion Bhaji

2 onions
1/2 tsp. cumin, ground
1 egg, beaten
1 portion cayenne
1 1/2 cups chick pea flour, besan
2 tbs. cilantro, fresh, chopped
1 cup cold water, approx.

Make sure vegetable oil is heated to 350F before adding food (bread
cube browns in 15 seconds) or test with deep fry thermometer. Too
cool oil makes everything limp and greasy. Drain on a rack or paper
towel before serving. A wok makes an excellent deep fryer.

Cut onion in half and slice about 1/4 inch thick. Beat together
egg, flour and enough water to make a batter as thick as whipping
cream. Beat in spices. Let rest 15 minutes.

Stir onions into mixture and let sit 5 minutes. Heat about 1 inch
oil in skillet on high heat. when very hot, drop a small mound of
onion rings into oil. Press down slightly with spatula. Fry on one
side until crisp and brown, turn over and fry second side. Remove
bhajis as they cook.

Keep warm in 200F oven. Pile on platter with mango chutney. Serves

Balti Dip

200 ml plain yoghurt
1 tsp mango pickle
1 tsp mango chutney
1/2 tsp lemon juice
1 tsp fresh coriander, chopped
1/4 fresh green chilli, chopped
1 tsp concentrated mint sauce
1 tsp sugar
pinch salt
pinch chilli powder

Put all the ingredients except the yoghurt in a blender or food
processor and liquidise until smooth. Add the yoghurt and blend
to a smooth pale green dip with speckles of dark green.

For extra kick, substitute lime pickle and lime chutney for mango.
Add an extra teaspoon of sugar to offset the bite of the lime.


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