Onion & butternut bhajis in roti wraps

Serves 5 (Makes 20 bhajis) Takes 40 mins, plus 25 mins cooking £1.52 a portion 675 kcals, 23g fat, 3g sat. fat a portion Suitable for freezing (cooked bhajis only)

10 rotis, sprinkled with water, wrapped in baking parchment and warmed in a low oven (or according to pack instructions) 3 little gem lettuces, shredded ¼ cucumber, thinly sliced a small bunch of mint, leaves only ½ lemon

FOR THE BHAJIS

3 tbsp korma paste 200g chickpea four (or plain four) 1 tsp baking powder 1 tbsp garam masala 1 tsp turmeric 2 medium onions, fnely sliced 250g butternut squash, peeled and

coarsely grated vegetable oil, for frying

FOR THE MANGO RAITA

250g natural yogurt 85g mango chutney 1 tsp toasted cumin seeds

For the bhajis

Mix the korma paste with 250ml cold water. Mix the four, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash.

Prepare the salad and raita

Mix the raita ingredients together and set aside. Warm the rotis. Toss together the lettuce, cucumber and mint leaves and dress with lemon juice.

Fry the bhajis and wrap up!

Heat 5cm of oil in a wok or deep pan. Add a drop of the bhaji mixture– when it rises to the surface, bubbling and browning, the oil is hot enough. Add heaped tbsps of the mixture to the oil, a few at a time, and cook for a few minutes, turning occasionally, until browned and crispy (about 5-6 minutes). Lift onto kitchen paper, sprinkle with salt and keep warm in a low oven while you cook the rest.