• 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


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.