Spring Onion Bhaji Recipe with Mint and Coriander Chutney

Spring onion bhajis with mint and coriander chutney

  • serves 4 as a starter
  • Easy

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



  • gram flour (chickpea flour) 160g
  • plain flour 25g
  • ground turmeric 1 tsp
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • black mustard seeds 2 tsp
  • sea salt ½ tsp, plus extra to serve
  • lager 250ml, chilled
  • spring onions 250g (about 12), finely sliced at an angle
  • shallots 2, finely sliced
  • vegetable oil for deep frying


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


  • 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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Nutritional Information

  • Kcals 315
  • Fat 13.1g
  • Saturates 1g
  • Carbs 29.6g
  • Sugars 3.4g
  • Fibre 6.6g
  • Protein 12.3g
  • Salt 0.7g