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.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient














You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
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)

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

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

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

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!

Slice the mango flesh finely, discarding the stone[s]
Chop your tomatoes roughly
Cut your cucumber in half lengthways, then slice finely

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

To serve, top the mango & coconut salad with the onion bhajis
Drizzle over the remaining coconut raita
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
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.
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