Spring Onion & Herb Bhaji
One of my lovely neighbours popped by this week to drop off loads of spring onion and coriander as she had way too much delivered and knew I would use it. She was absolutely right. Veggies and herbs will never go astray in my kitchen. I decided to make Bhaji with loads of spring onion, coriander and mint. These crispy and golden spicy fritters are super moreish dipped into my fresh & zingy herb sauce. Any chutney will do though.
Ingredients
- 2 bunches of spring onion finely sliced
- 30 g fresh coriander
- 10 g fresh mint
- 2 garlic cloves crushed
- 1 c (250 ml) chickpea flour
- ¾ c (180 ml) all-purpose flour
- 2 Tbsp (30 ml) corn flour
- 1 tsp (5 ml) salt and pepper
- 1 tsp (5 ml) each of ground cumin and coriander
- 2 tsp (10 ml) garam masala
- 1 tsp (5 ml) dried chilli or more
- 1 tsp (5 ml) baking powder
- 250 ml cold soda water or beer
- Oil for deep frying
- Zingy Coriander & Mint Dipping Sauce:
- 30 g fresh coriander
- 15 g fresh mint leaves
- 2 Tbsp (30 ml) desiccated coconut (optional)
- 2 Tbsp (30 ml) white vinegar
- Salt and sugar to taste
Instructions
- Place the spring onion, herbs and garlic in a bowl.
- Add all the dry ingredients and mix thoroughly. Now slowly add enough soda water or beer to create a thick batter consistency.
- Heat enough cooking oil for deep frying. Make sure the oil is moderate. Not too hot.
- Place spoonfuls of batter into the oil (in batches) and fry until floating, evenly golden, crispy and cooked inside.
- Meanwhile place the dipping sauce ingredients into a blender or blitz until well combined ( a herb smoothie!). Season to taste.
- Sprinkle bhaji with some extra spring onion and herbs and eat immediately with the dipping sauce or chutney of your choice.
Notes
Tip: Serve alongside some of my favourite crowd-pleasing Indian meals: Chicken Tikka Masala, Cauliflower & Chickpea Tikka Masala, Dhal and Butter Chicken.
Tried this recipe?Let us know how it was!