Step 1

Soak your sliced onions in a bowl of water whilst you make your batter.

Step 2

Grab a large bowl and add the flour, baking powder, turmeric and chill.  Add 90ml of water and stir with a fork until you have a thick batter.

Step 3

Thoroughly strain the onions, add to the batter and stir to combine.

Step 4

Add the oil to a heavy based saucepan, ensure that the oil is no higher than a third of the way up the side of the pan. Put the pan on a medium heat for a few minutes to heat the oil. Add a dot of batter to the pan after a few minutes, if it rises to the top of the oil, bubbles and browns, then the oil is ready for frying.

Step 5

When the oil is hot, carefully add tablespoons of mixture to the pan, only fry a few at a time and don’t overcrowd the pan. Cook for a couple of minutes on each side or until golden brown. Strain and drain on kitchen paper.

Step 6

Use your hands to squish the excess moisture out of your grated cucumber and set aside. Put the yoghurt, mint and cucumber into a medium bowl, add a pinch of salt and stir to combine.

Step 7

Scatter bhajis with salt and serve with raita.