- 1 medium onion, peeled, halved and sliced very thinly
- 225g chickpea flour
- ½ tsp baking powder
- 1 heaped tsp of ground turmeric
- salt and freshly milled black pepper
- 1 level tsp ground cumin
- 4 tbsp chopped fresh coriander
- sparkling water to mix
- vegetable oil to cook in
- For the Sauce
- 225mls natural yoghourt
- 2 tbsp chopped fresh mint
- half a medium ripe mango, peeled and de stoned (half a 410g tin of sliced mangoes well drained, I think are far better than fresh for this sauce)
Pre heat the vegetable oil to 175°C.
Place the mango and yoghourt into a liquidiser and blitz until smooth.
Spoon into a bowl and stir in the chopped mint, cover and leave to marinate for about 1 hour out of the fridge.
Place the finely sliced onion, spices, salt and pepper, and chopped coriander into a large bowl and mix well.
Add enough sparkling water to mix the onion mixture to a wet, soft mixture. The mixture must not be runny.
Pull off lumps the size of a small walnut, its quite nice to see the onion coming out of the batter.
Drop no more than 4-5 lumps into the hot oil. They will colour very quickly due to the turmeric.
Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned.
Drain well on kitchen paper and keep warm.
Let the oil come back to the right temperature and repeat the process with another 5 lumps.
To serve place on warm plates and drizzle over a little dressing and serve with a little green salad.