Onion Bhajis with Chilli Coriander Dip (TM5)

Onion Bhajis

• 300 g onions, halved or cut in wedges that fit in feeder
• ½ - 1 fresh green chilli, halved, deseeded if desired, to taste
• 3 Tbsp fresh coriander leaves
• 100 g chickpea flour (see tip)
• ½ tsp baking powder
• ½ - 1 tsp fine sea salt, to taste
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp black mustard seeds (optional)
• 20 g freshly squeezed lemon juice (approx. ½ lemon)
• 100 g water
• sunflower oil, for deep frying

Coriander Chilli Dip

• 50 g fresh coriander, leaves and stems, cut in pieces
• 1 - 2 fresh green chillies, halved, deseeded if desired, to taste
• 1 cm fresh root ginger, peeled, cut in round slices (2 mm)
• 20 g freshly squeezed lemon juice (approx. ½ lemon)
• 50 g Greek yoghurt
• ½ tsp ground cumin
• ¼ - ½ tsp fine sea salt, to taste