Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Onion bhaji board
Serves 8 - 10
Easy
Prep:
Cook:
Tuck into this sharing board with family and friends, with a mixture of onion bhajis, green chutney, cucumber raita, pomegranate salad and mini poppadoms
Skip to ingredients
For the bhajis
- 2 onionssliced
- 1 tsp sea salt flakes
- 100g gram flour
- ½ tsp baking powdergluten-free if needed
- ½ tsp chilli powder
- ½ tsp turmeric
- 1 green chillifinely chopped
- 2 tbsp chopped coriander
- vegetable oilfor frying
For the green chutney
- small bunch of mintleaves picked
- small bunch of corianderroughly chopped
- 1 tsp cumin
- 1 tsp sugar
- 1 green chillichopped
- 1 lemonjuiced
For the raita
- ½ cucumbercoarsely grated
- 150g natural yogurt
- 2 tbsp finely chopped mint
For the pomegranate salad
- 4 tbsp pomegranate seeds
- ½ cucumberdiced
- 2 winter or seasonal vine tomatoeschopped (optional)
- 1 small red onionfinely chopped
- handful of corianderchopped
- ½ lemonjuiced
To serve
- mini poppadoms
- sweet chutney(we used mango)
- lime pickle
Nutrition: Per serving (10)
- kcal141
- fat8g
- saturates1g
- carbs11g
- sugars5g
- fibre3g
- protein4g
- salt0.7g
Method
step 1
Toss the onions in a bowl with the salt and leave for 5 mins. Meanwhile whisk the flour, baking powder and spices in another bowl. Add 100ml water to make a thick batter. Mix in the onions, chilli and coriander.
step 2
Pour the veg oil into a deep pan, ensuring it’s no more than a third full. Heat to 180C or until a piece of onion sizzles when dropped in and browns within 20 seconds. Lower in a few tablespoons of the mixture at a time and fry for 3-4 mins, then turn using a spider and cook for 1-2 mins more. Drain on kitchen paper and season. Keep warm in a low oven as you continue cooking or reheat later in an air fryer.
step 3
Blitz the ingredients for the green chutney with a pinch of salt and a splash of water in a small blender until smooth. Scrape into a small serving bowl.
step 4
Mix the raita ingredients in another bowl and season. Toss the salad ingredients in a third bowl. 5 Serve the bhajis in the middle of a large serving platter or board with the bowls of green chutney, salad and raita alongside, plus extras like mini poppadoms, mango chutney and lime pickle.
