• 125g cake flour
  • 200g besan or gram flour (ground chickpea flour)
  • 1 onion, finely chopped
  • ½ cup fresh coriander, finely chopped
  • 2 tsps Mrs Ball's Extra Hot Chutney
  • 1 green chilli, finely chopped
  • ½ cup spring onion, finely chopped
  • Pinch of turmeric
  • 2ml bicarb
  • 1l eggs
  • Pinch of salt
  • Water
  • Oil for frying
  • DIP:
  • ¾ cup Mrs Ball's Chilli Chutney
  • 2 TBLS fresh coriander, finely chopped
  • 2 tsp lemon juice


1. Dip: Mix all the ingredients together and allow to infuse for 15 minutes before serving with bhajia as a dip. 2. Bhajia: Put all the ingredients except oil and water in a bowl together and mix well. Add a little cold water at a time until the batter is thick but easy to drop off a spoon. 3. Heat the oil in a frying pan to approx. 170°C. Drop spoonfuls of the mixture into the oil and fry until golden brown. 4. Drain on paper towel and then serve hot with the dip.

Chef's tip:This batter is great if you add some small shrimp to the recipe and then fry as per recipe. Serve the Mrs Balls chutney dip on a banana leaf - your guests will love you!