Ginger beer onion bhajis

Name: Ginger beer onion bhajis
Prep time: 30 min
Cook time: 30 min
Ingredients: 260g/9½oz gram flour; ¼ tsp bicarbonate of soda; 1 tsp nigella seeds; 1 tbsp white poppy seeds; 2 tsp ajwain seeds; 300ml/10fl oz ginger beer; 1½ tsp salt; 1 lemon, juice only; 1 tsp ground coriander; 1 tsp ground cumin; ¼ tsp chilli powder; 1 onion, chopped into medium chunks; 2 garlic cloves, finely chopped; 150g/5½oz broccoli and green beans, chopped into chunks; 2 tbsp chopped fresh coriander; vegetable oil, to fry; 1 small bunch fresh coriander, leaves and stalks roughly chopped; 1 small bunch fresh mint; 1 green chilli, seeds removed, finely chopped; ¼ white onion; 2cm/¾in piece of fresh root ginger, peeled; 1¼ tsp ground cumin; 1 tsp ground coriander; ½ lemon, juice only; 3 tsp sugar; ½ tsp salt

www.bbc.co.uk

Your recipes

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 4

Author : Nisha Katona

quick bhaji ginger beer

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander.

Step 2

Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt.

Step 3

To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days.

Step 4

Serve the bhajis with the chutney.

Top similar recipes

Curated for you