Spring onion bhajis with mint and coriander chutney

Name: Spring onion bhajis with mint and coriander chutney
Total time: 50 min
Yield: Serves 4 as a starter
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; 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

Published: May 7, 2018 at 4:00 PM

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Serves 4 as a starter

Easy

Total time: 50 mins

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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

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Ingredients

Nutrition

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

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.

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