- Vegetable oil, for deep-frying
- 1 Large onion, thickly sliced and separated into rings
- 2 sebago potatoes, scrubbed and sliced into 5mm-thick rounds
- 280 gm (1 cup) Greek-style yoghurt
- ¼ cup coarsely chopped mint
- ¼ cup coarsely chopped coriander
- 2 tbsp finely chopped Lebanese cucumber
- 210 gm chickpea flour (also called besan)
- 90 gm rice flour
- 1-2 tbsp eggplant pickle, chopped (optional; see note)
- ½ tsp nigella or cumin seeds
- ½ tsp sesame seeds
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- 1For raita, stir ingredients in a bowl to combine, season to taste and chill until needed.
- 2For batter, whisk ingredients and ½ tsp salt in a large bowl to combine, then whisk in 500ml cold water until smooth.
- 3Fill a deep-fryer, wok or a large saucepan a third full with oil and heat to 180°C. In batches, add onion and potato to batter, stirring well to separate, then deep-fry in individual pieces or small clusters, turning occasionally with tongs, until golden (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon, drain on paper towels and season lightly with salt. Repeat with remaining onion and potato, and serve hot with raita.
Eggplant pickle is available from select supermarkets. Lime pickle also works.