Spring onion bhajis with mint and coriander chutney
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Skip to ingredients
- 160g gram flour (chickpea flour)
- 25g plain flour
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp black mustard seeds
- ½ tsp sea saltplus extra to serve
- 250ml lagerchilled
- 250g (about 12) spring onionsfinely sliced at an angle
- 2 shallotsfinely sliced
- for deep frying vegetable oil
CHUTNEY
- a small bunch mintleaves picked
- a small bunch corianderchopped
- 1 green chillichopped
- a thumb-sized piece gingerchopped
- a pinch ground cumin
- 1 lemonjuiced
Nutrition: per serving
- kcal315
- fat13.1g
- saturates1g
- carbs29.6g
- sugars3.4g
- fibre6.6g
- protein12.3g
- salt0.7g
Method
step 1
Put the gram flour, plain flour, spices and salt into a large bowl, and slowly whisk in the lager, until a batter forms. Stir in the spring onions and shallots.
step 2
For the chutney, put all of the ingredients in a blender with 2-3 tbsp of cold water and whizz until really smooth.
step 3
Fill a pan no more than 1/3 full with oil and heat until 180C or until a cube of bread browns in 30 seconds. Take a heaped tbsp of the spring onion batter and carefully drop into the oil. Fry for 3-4 minutes, in batches, or until crisp and brown. Drain on kitchen paper, season with sea salt and keep warm in a low oven while you fry the rest. Serve with the chutney for dipping.
