SPICED PUMPKIN SOUP WITH ONION BHAJIS AND CURRY LEAVES

• 130g (1 cup) chickpea flour • 80g thick plain yoghurt • ½ onion, thinly sliced • 1 garlic clove, finely chopped • 12 fresh curry leaves, plus 1 extra sprig to serve • 2 tbsp coarsely chopped coriander • 2 tsp finely grated ginger • ½ tsp each brown mustard seeds and cumin seeds • ½ tsp each ground turmeric, ground chilli powder and garam masala • vegetable oil, for shallow-frying

1. Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and saute until onion is translucent (4–5 min). Stir in the ginger and spices until fragrant (30 seconds to 1 min). Add the butternut and stock, bring to a simmer and cook until the butternut is very tender (20–25 min). Blend with a handheld blender (or in batches in a food processor) until smooth. Season to taste.

2. For the onion bhajis: In a bowl, stir the flour, yoghurt and 100ml water to a smooth batter, then stir in the remaining ingredients except the oil, and season to taste. Heat 3cm oil in a large deep-frying pan over medium-high heat until shimmering. Add spoonfuls of the onion mixture and fry, turning occasionally, until golden (2–3 min). Drain on paper towels and season to taste. Add extra curry leaves to the oil and fry until crisp, then drain on paper towels.

3. Ladle soup into bowls, top with a little yoghurt, curry leaves, green chilli and coriander and serve with onion bhajis and lime wedges.