Ginger beer onion bhajis
The fizz and flavour of ginger beer makes it ideal for onion bhaji batter. Serve with coriander and mint chutney.
Ingredients
For the ginger beer onion bhajis
- 260²µ/9½´Ç³ú gram flour
- ¼ tsp bicarbonate of soda
- 1 tsp nigella seeds
- 1 tbsp white poppy seeds
- 2 tsp ajwain seeds
- 300ml/10fl oz ginger beer
- 1½ tsp salt
- 1 lemon, juice only
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp chilli powder
- 1 onion, chopped into medium chunks
- 2 garlic cloves, finely chopped
- 150g/5½oz broccoli and green beans, chopped into chunks
- 2 tbsp chopped fresh coriander
- vegetable oil, to fry
For the coriander and mint chutney
Method
To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander.
Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt.
To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days.
Serve the bhajis with the chutney.