100g chickpea flour
50g cornmeal flour
¼ tsp baking powder
1 tsp curry powder
pinch cayenne powder
1 tsp ground cumin
½ tsp ground coriander
1 tbsp grated fresh ginger
1 large onion, finely chopped
2 bunches spring onions, finely sliced
1–2 red chillies, finely chopped (I like the seeds too)
pinch of salt and lots of freshly ground black pepper
150ml vegetable stock, cold
vegetable oil (eg.canola) for frying
te Pa 2019 Reisling
Delectable, crispy boulders of heavenly flavour.
In a large bowl, add all ingredients except stock and mix together until well combined. Slowly add stock until you have a wet, sticky dough. Make sure there are no dry, dusty bits at the bottom of the bowl.
Add enough oil to a saucepan so you can deep fry 2–3 bhajis at a time.
To check if oil is ready, place the handle of a wooden spoon into the oil — if bubbles appear where the spoon meets the wood, then the oil is hot enough.
Wet your hands and roll mixture in golf ball-sized bhajis and carefully drop into the hot oil. Don’t overcrowd the pan, 2–3 at a time should be enough. Toss them around so they get an even colour. Remove bhajis and drain on kitchen paper when they are dark, crispy and golden — oooooh weeee!
Serve bhajis on their own as a starter, alongside a curry, chutney and raita, or in a lunchbox as a snack. Equally, make smaller ones and serve on skewers as canapés.
JAX SAYS: These bhajis are the perfect accompaniment to any meal — try with my Lentil & Quinoa Balls with Coconut Curry Sauce — especially if you’re looking for a gluten free, dairy free, nut free, egg free side. I like to make flat ones and use instead of burger buns too.