Onion bhajis

0 likes 0 comments Recipe by Nick Ingram

Ingredients for 5?

2 potatoes, grated
1 courgette, grated
2 onions, finely chopped
Handful of chopped spinach
170g gram flour
Mixed spices
1 tbsp lemon juice
200ml water
Oil, for deep-frying
For the coriander chutney

Bunch coriander, roughly chopped
Mixed spices
1 clove garlic, roughly chopped
1 tsp chilli powder
Squeeze of lemon
Splash of water

For the coconut chutney

1 tbsp mustard seeds
Handful grated or desiccated coconut
300g yoghurt
Cayenne pepper and mint, to garnish

Easy

Directions

1. For the coriander chutney, blitz all the ingredients together until smooth.

2. For the coconut chutney, heat a pan until hot and fry the mustard seeds for a minute or so. Tip into a bowl and mix with the coconut and yoghurt. Top with cayenne pepper and mint.
In a bowl mix the potatoes, courgette, onion, spinach, flour, spices, lemon juice and water. Heat the oil until sizzling hot and deep-fry spoonfuls of the batter until golden. Drain on kitchen paper and serve.

starters December 04, 2011 11:10

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