Our bhajis are egg-free so everyone can enjoy them.
Suitable for Egg free
Serves 4 as a starter or canapé. Makes 10.
Prep time 20 minutes
Cook time 15 minutes
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
* Available at
Holland & Barrett
For the dip:
- 50g Greek yoghurt
- 1 garlic clove, crushed
- 10g mint, shredded
Method
Step 1
Mix the flours, butter and lemon together with cold water until you have a ‘just’ pourable consistency.
Step 2
Add in the spices, ginger and garlic and then stir through the onion.
Step 3
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.
Step 4
Sprinkle with salt while they are still hot. Let the bhajis cool slightly while you make the dip.
Step 5
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.
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