| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 275 |
g |
Onion; chopped (10oz) |
| 25 |
g |
Plain flour or gram flour; (1oz) |
| 1 1/2 |
tb |
Schwartz Medium Bombay Curry Blend |
| 1/2 |
ts |
Schwartz Garlic Granules |
| 1/2 |
ts |
Mustard powder |
| 1 |
|
Egg |
|
|
Oil for deep frying |
| 1/2 |
|
Cucumber; finely diced |
| 1 |
|
150 gram car natural yogurt; (5 1/2oz) |
|
|
Salt and pepper to season |
| 1/4 |
ts |
Schwartz Mint |
INSTRUCTIONS
CUCUMBER RIATA
Heat oil in a large frying pan and fry onion for 3-4 minutes until
softened.
Meanwhile, mix together the flour, spices and mustard. Add to the onions
and fry for 1 minute. Beat egg lightly in a large bowl. Stir in the onion
mixture.
Heat the oil for deep frying. Using tablespoons, divide the mixture into 8
balls and cook for 3-4 minutes, turning occasionally until golden. Drain on
kitchen paper.
Mix together the cucumber, yogurt, salt, pepper and Mint and serve with the
bhajis garnished with lemon wedges.
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