freshly grated ginger
crushed coriander seeds
black onion seeds
fresh red or green chilli, finely chopped
tsp sea salt
medium potato, 5mm dice
medium onion, 5mm dice
Vegetable oil for frying
Coconut and Mint Chutney:
block of coconut cream
thick Greek yoghurt
chopped mint leaves
- 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.
Delicious as a starter or if you make the bhajees smaller (teaspoon size), perfect for canapes.
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