1 h
cooking
Intermediate
4
Servings
Our method
- Mix together the gram flour, ginger, spices, chilli, salt, water, yoghurt and some freshly ground black pepper. Refer to pack cooking instructions to cook the peas. Add the peas, potato, onion and coriander and mix thoroughly.
- 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.
- 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.
- Serve the bhajees with the chutney and some mango chutney.
Tip!
- Delicious as a starter or if you make the bhajees smaller (teaspoon size), perfect for canapes.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
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
4
tablespoons
water
1
fresh red or green chilli, finely chopped
1/2
teaspoon
tsp sea salt
3
tablespoons
natural yoghurt
Black pepper
150
g
frozen peas blanched
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
