Onion Bhaji & Chicken Goujon Platter with Raita

Prep:15 minutes plus marinating

Cook:15 minutes


Great as a starter to share or as part of a buffet. Garnish with fresh coriander and lime wedges.


Onion Bhajis
100g gram flour
½ tsp baking powder
¼ tsp chilli powder
½ tsp turmeric
2 tsp medium curry powder
1 tsp LoSalt
2 onions, thinly sliced
Oil for deep frying

Chicken Goujons
100g fat free natural yogurt
1 tsp medium curry powder
400g chicken mini fillets

200g fat free natural yogurt
200g cucumber, deseeded and finely diced


1. Mix the gram flour with the baking powder, spices and LoSalt, whisk in 100ml cold water then stir in the onions and set aside.

2. For the goujons mix the yogurt with the curry powder and stir in the chicken. Allow to marinate for 15-20 minutes.

3. Mix the riata ingredients together with a little black pepper and chill until required.

4. Heat the oil in a large saucepan or deep fryer and gently drop 4 spoonful’s of the onion bhaji mixture in, fry for 2-3 minutes, turning once until golden and crispy, drain on kitchen paper, repeat to make 12 bhajis.

5. Meanwhile, place the chicken on a foil lined grill pan and place under a preheated grill for 15 minutes, turning once until cooked throughout.

6. Serve the bhajis and goujons with the riata.