Serves:4-6 as a snack


1 litre vegetable oil, for frying
1 bunch salad onions, trimmed and sliced
1⁄2 x 25g pack mint, leaves shredded, plus extra to serve
1 green chilli, deseeded and finely chopped
25g fresh root ginger, grated
2 tsp garam masala
1⁄2 tsp ground turmeric
1⁄2 tsp salt
150g plain flour
mango chutney, to serve 


1 Heat the oil in a large saucepan over a medium heat until it registers 180 ̊C on a thermometer. Alternatively, to check that the oil is hot enough, carefully drop in a cube of bread or potato; if it sizzles and turns golden in 15-30 seconds, the oil is ready. In a large mixing bowl, combine almost all of the salad onions and mint (reserve some of each to serve) with the chilli, ginger, garam masala, turmeric and salt. Mix in the flour and add enough water to make a thick batter (around 125ml-150ml).
2 Using a teaspoon, scoop 3-4 large spoonfuls of the batter at a time into the hot oil and fry for 8-10 minutes, until golden all over. Transfer to a plate lined with kitchen paper. Repeat in batches, using up all the mixture. Add an extra sprinkle of salt and scatter over the remaining salad onions and mint leaves. Serve with mango chutney for dipping.

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