
Bhajia
Ingredients
- 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 bicarbonate of soda
- 1 egg
- Pinch of salt
- Water
- Oil for frying
- DIP:
- ¾ cup Mrs Ball's Chilli Chutney
- 2 Tbs fresh coriander, finely chopped
- 2 tsp lemon juice
Directions:
1. For the dip: Mix all the ingredients together and allow to infuse for 15 minutes before serving with bhajia as a dip. 2. For the bhajia: In a bowl, combine all the ingredients - except for the oil and water - and mix well. Add a little cold water until the batter is thick yet easy to drop off a spoon. 3. Heat the oil in a frying pan to ±170°C. Drop spoonfuls of the mixture into the oil and fry until golden brown. 4. Drain on paper towel and serve warm on a banana leaf with a dip on the side - your guests will love you!
Chef's tip:This batter is extra-amazing if you add some small shrimp to the recipe.