Indian bhajis with spiced yoghurt

Ingredients (serves 6)
* 2 cups besan flour
* 2 small Lebanese eggplant, thinly sliced
* 1 brown onion, halved, thinly sliced
* 50g baby spinach leaves, trimmed
* 1 bunch coriander, leaves chopped
* 1 long green chilli, thinly sliced
* 1 1/2 teaspoons chilli powder
* 1 1/2 tablespoons ground cumin seeds
* vegetable oil, for deep-frying
* 400ml plain Greek-style yoghurt
* 1 teaspoon caster sugar


Method
1. Sift flour into a large bowl. Make a well in the centre. Gradually whisk in 2 cups of cold water. Stir in eggplant, onion, spinach, 1/3 cup coriander, chilli, chilli powder and 1 tablespoon cumin. Mix until well combined.
2. Pour oil into a large, heavy-based saucepan or wok until one-third full. Heat over medium heat until hot. Drop tablespoons of mixture into hot oil. Cook, in batches, 2 to 3 minutes. Turn over. Cook for 1 to 2 minutes or until golden and cooked through. Use a slotted spoon to remove to a wire rack over a baking tray.
3. Combine yoghurt, sugar, remaining coriander and remaining cumin in a small bowl. Serve bhajis with spiced yoghurt.

Source
Super Food Ideas - Page 33
Recipe by Alison Adams