Onion and Pea Bhaji with Avocado Yoghurt Sauce



  • 210 g (1 ½ cups) frozen peas, thawed and drained
  • 2 large brown onions, peeled and thinly sliced
  • 5 ml (1 tsp) salt
  • 1 small avocado, peeled and stoned
  • 75 g (½ cup) chickpea flour
  • 75 g (½ cup) self-raising flour
  • 10 ml (2 tsp) mild curry powder
  • 5 ml (1 tsp) ground turmeric
  • Oil for frying
For the Avocado Raita
  • 1 ripe avocado, peeled and stoned
  • 20 g coriander
  • 10 g mint
  • 125 ml (½ cup) plain yoghurt
  • 1 garlic clove, crushed
  • 1 chilli, deseeded and chopped (optional)
  • Juice and zest of 1 lemon
To serve (optional)
  • Extra avocado slices
  • Lemon wedges
  • Mint


  1. Place the peas, onion and salt in a bowl, and using your hands massage the salt into the onion and mix the ingredients together. Mash the avocado with a fork until smooth and mix into the onion and pea mixture.
  2. To make the bhaji: in a separate bowl mix all the dry ingredients together, add 100 ml – 150 ml (about ½ cup) of water and whisk until smooth, adding a little extra water as required until a smooth batter is formed. It should not be too runny. Stir into the onion mixture.
  3. Heat a shallow frying pan with about 3 cm oil. When the oil is hot, drop tablespoons of the onion batter into the oil, and fry until golden brown for about 2 – 3 minutes, turning halfway. Drain on paper towel. Fry in batches so as not to over-crowd the pan.
  4. To make the Raita, whizz all the raita ingredients in a food processor until smooth. Transfer to a serving bowl.
  5. To serve, place the bhaji on a platter, drizzle with raita, garnish with mint leaves and serve with lemon wedges.