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.
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.
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.
To make the Raita, whizz all the raita ingredients in a food processor until smooth. Transfer to a serving bowl.
To serve, place the bhaji on a platter, drizzle with raita, garnish with mint leaves and serve with lemon wedges.
