20% off £30
Code:HB20
Ingredients
- 75g gram flour
- 40g rice flour
- 1 tbsp butter, melted
- Juice of 1/2 lemon
- ½ tsp turmeric
- 1 tsp ground cumin seeds
- 1 inch ginger, grated
- 2 cloves of garlic, finely chopped
- 2 onions, thinly sliced
- Vegetable oil
- Lemon wedges to serve
For the dip:
- 50g Greek yoghurt
- 1 garlic clove, crushed
- 10g mint, shredded
Method
- Mix the flours, butter and lemon together with cold water until you have a ‘just’ pourable consistency.
- Add in the spices, ginger and garlic and then stir through the onion.
- Fill a large pan up to a third with the oil and then heat until a cube of bread browns in 30 seconds. Fry small spoonfuls of the mixture in batches for 2-3 minutes or until golden and crisp and drain on kitchen towel.
- Sprinkle with salt while they are still hot. Let the bhajis cool slightly while you make the dip.
- Combine the yoghurt and garlic with a good sprinkle of salt and then gently stir in the mint.
- Serve the bhajis with the dip and lemon wedges.
Egg free so that you can now enjoy these bhajis as a side dish to any curry, or even as a fun snack.
Easy
Serves 10 bhajis
Prep time: 13 mins
Cook time: 14 mins
Total time: 27 mins
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