Skip to Main Content

Onion Bhaji With Mango & Coconut Salad

Transform our Indian-inspired burger into a veg-packed salad. You'll whip up a refreshing mango salad with tomato, cucumber and coconut raita dressing. Toss with smoky chickpeas, top with baked onion bhajis and serve.

35 mins
363kcal
Indian
Onion Bhaji With Mango & Coconut Salad
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Mango
Mango
Ground smoked paprika (2tsp)
Ground smoked paprika (2tsp)
Garlic clove
Garlic clove
Brown onion
Brown onion
Gram flour (30g)
Gram flour (30g)
Seasonal salad (50g)
Seasonal salad (50g)
Curry powder (1tbsp)
Curry powder (1tbsp)
Chickpeas (390g)
Chickpeas (390g)
Cultured coconut (80g)
Cultured coconut (80g)
Mint sauce (20g)
Mint sauce (20g)
Fresh root ginger (15g)
Fresh root ginger (15g)
Cucumber (0.5pcs)
Cucumber (0.5pcs)
Coriander (10g)
Coriander (10g)
Tomato x2
Tomato x2

You'll also need

Pepper, Salt, Vegetable oil, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely slice your brown onion[s] (as finely as you can!)

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Chop your coriander roughly (including the stalks)

Step 1
2.

Combine your gram flour and curry powder in a large bowl with a generous pinch of salt and 4 tbsp [6 tbsp] [8 tbsp] cold water

Add the sliced onion to the bowl with the chopped coriander, chopped ginger and garlic and a drizzle of vegetable oil and mix until the onion is well coated – this is your onion bhaji mixture

Massage the mixture for 30 secs, squeezing the onions to form a thick mixture

Step 2
3.

Divide the onion bhaji mixture into 1 per person, then shape into rough patties and add to a baking paper-lined baking tray and drizzle with vegetable oil

Put the tray in the oven for 20-25 min, turning once halfway, or until the bhajis are golden and crispy – these are your onion bhajis

Step 3
4.

Drain and rinse your chickpeas and pat dry with kitchen paper

Add the drained chickpeas to a separate baking paper-lined baking tray with your ground smoked paprika, a generous drizzle of vegetable oil and a generous pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 12-15 min or until slightly crisp – these are your smoky chickpeas

Once done, remove the tray from the oven and allow to cool

Step 4
5.

Meanwhile, combine your cultured coconut and mint sauce in a bowl with a splash of cold water and a pinch of salt this is your coconut raita

Top, tail and peel your mango[es]

Stand the peeled mango[es] upright and very carefully slice the flesh away from the stone[s]

Tip: If you feel resistance against your knife, it means you are hitting the stone!

Step 5
6.

Slice the mango flesh finely, discarding the stone[s]

Chop your tomatoes roughly

Cut your cucumber in half lengthways, then slice finely

Step 6
7.

Wash your salad and pat it dry with kitchen paper

Add the salad to a bowl with the sliced cucumber, chopped tomato, sliced mango and smoky chickpeas

Add half of the coconut raita (save the rest for later!) and toss everything together – this is your mango & coconut salad

Step 7
8.

To serve, top the mango & coconut salad with the onion bhajis

Drizzle over the remaining coconut raita

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
363kcal
Energy
10g
Fat
52.5g
Carbohydrate
14.2g
Fibre
14.9g
Protein
0.7g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

The recipe box with more choice than ever

Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.

500+ recipes every month
185+ veggie & vegan options
No commitments!
Skip or cancel for free anytime
Try now with 65% off your first box