Olive Magazine
Spring Onion Bhaji Recipe with Mint and Coriander Chutney

Spring onion bhajis with mint and coriander chutney

Published: May 7, 2018 at 4:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

Check out our crispy spring onion bhajis with a fresh and vibrant mint and coriander chutney. Make these bhajis for an impressive way to start your dinner party

  • Vegetarian
Nutrition:
NutrientUnit
kcal315
fat13.1g
saturates1g
carbs29.6g
sugars3.4g
fibre6.6g
protein12.3g
salt0.7g
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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 salt, plus extra to serve
  • 250ml lager, chilled
  • 250g (about 12) spring onions, finely sliced at an angle
  • 2 shallots, finely sliced
  • for deep frying vegetable oil

CHUTNEY

  • a small bunch mint, leaves picked
  • a small bunch coriander, chopped
  • 1 green chilli, chopped
  • a thumb-sized piece ginger, chopped
  • a pinch ground cumin
  • 1 lemon, juiced

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.

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