Sweet Potato Bhajis

For the bhajis
  • 250g/8oz gram (chickpea) flour
  • 1 tbsp vegetable oil, plus extra for deep-frying
  • 2 onions, finely sliced
  • 1 sweet potato, grated
  • 1 red chilli, finely chopped
  • 1 tbsp chopped fresh coriander
For the curry dressing
  • 1 tbsp curry paste
  • 50ml/2fl oz malt vinegar
  • 150ml/5fl oz groundnut oil
  • 50ml/2fl oz vegetable oil
  • For the bhajis, tip the flour into a large bowl and add enough water to make a smooth batter (about 100ml/3½fl oz).
  • Heat the vegetable oil in a frying pan and fry the onions for 5-10 minutes, or until golden-brown.
  • Stir the cooked onions, sweet potato, chilli and coriander into the batter.
  • Half-fill a deep, heavy-bottomed saucepan or deep fat fryer with vegetable oil and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Shape the bhaji mixture into small rounds and deep-fry for 2-3 minutes, or until crisp and golden-brown. Carefully remove and drain on kitchen paper.
  • For the curry dressing, mix the curry paste and one tablespoon hot water together in a bowl to a smooth paste. Whisk in the vinegar, then slowly whisk in both the oils. Season, to taste, with salt and freshly ground black pepper.
  • To serve, arrange some watercress on serving plates and place the bhajis alongside. Drizzle over the curry dressing and top with a spoonful of yoghurt.

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