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Pea And Potato Bhajees With Coconut And Mint Chutney

Pea And Potato Bhajees With Coconut And Mint Chutney
Cooking time
'
Nr of servings
4
Logo Thanks to Yes Peas !
'
Cooking time
4
Nr of servings

Ingredients

  • 150 g flour
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons cumin seeds
  • 2 teaspoons turmeric
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon black onion seeds
  • 1 fresh red or green chilli, finely chopped
  • 1/2 teaspoon tsp sea salt
  • 4 tablespoons water
  • 3 tablespoons natural yoghurt
  • Black pepper
  • 150 g frozen peas blanched
    Deliciously Tender Garden Peas
  • 1 medium potato, 5mm dice
  • 1 medium onion, 5mm dice
  • 2 tablespoons coriander
  • Vegetable oil for frying
  • Coconut and Mint Chutney:
  • 1/2 block of coconut cream
  • 250 g thick Greek yoghurt
  • 1 tablespoon chopped mint leaves

Method

  1. Mix together the gram flour, ginger, spices, chilli, salt, water, yoghurt and some freshly ground black pepper. Add the peas, potato, onion and coriander and mix thoroughly. 
  2. Heat the oil in a deep heavy frying pan and when hot gently drop in dessertspoons of the mixture. Deep fry the bhajees until golden brown on all sides for approximately three minutes. Remove from the oil and drain before serving.
  3. To make the coconut and mint chutney; with a fork crumble the coconut cream into very small pieces then add the yoghurt and the chopped mint leaves and season the sea salt and freshly ground black pepper.
  4. Serve the bhajees with the chutney and some mango chutney.
Serving tip

Delicious as a starter or if you make the bhajees smaller (teaspoon size), perfect for canapes.

Tags

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