Ginger Beer, Onion And Broccoli Bhajis
15m prep 20m cook 35m ready
Crispy, golden bhajis made with onion, broccoli, and a spicy ginger beer batter. Serve with chutney or raita for a perfect snack or appetizer.
Ingredients
- 260 g gram/chickpea flour
- 1/4 tsp bicarbonate of soda/baking soda
- 1 tsp ajwain seeds
- 1 tsp nigella seeds
- 1 tbsp white poppy seeds
- 300 ml ginger beer
- 1 1/2 tsp salt
- 1 lemon juiced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp chilli powder
- 1 onion roughly chopped
- 2 clove garlic crushed
- 150 g broccoli stems and florets cut into bite-sized pieces
- 2 tbsp fresh coriander/cilantro chopped
- vegetable oil
- chutney or raita
Nutrition (per serving, estimated)
Estimated based off 9 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 961 mg
- Iron: 10.9 mg
- Magnesium: 185 mg
- Phosphorus: 735 mg
- Potassium: 2018 mg
- Zinc: 5.89 mg
Let's Cook
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Step 1.
Pour 5cm (2in) of vegetable oil into a wok or deep frying pan. Place over medium heat and bring to 180°C/350°F (use a thermometer if available). Alternatively, preheat a deep-fat fryer to 180°C/350°F according to manufacturer's instructions.
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Step 2.
While the oil heats, put 260g (generous 2 cups) gram flour, ¼ tsp bicarbonate of soda, 1 tsp ajwain seeds, 1 tsp nigella seeds, and 1 tbsp white poppy seeds into a large bowl. Stir to combine. Pour in 300ml (1¼ cups) ginger beer and whisk to a smooth batter, the consistency of single cream. Add 1½ tsp salt, juice of 1 lemon, 1 tsp ground coriander, 1 tsp ground cumin, and ¼ tsp chilli powder. Whisk again to combine.
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Step 3.
Add 1 roughly chopped onion, 2 crushed garlic cloves, 150g (5½oz) bite-sized broccoli pieces (stems and florets), and 2 tbsp chopped fresh coriander to the bowl. Stir until everything is well coated in the batter.
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Step 4.
Once the oil is at temperature, carefully drop tablespoons of the bhaji mixture into the oil in batches (do not overcrowd). Fry for 2 minutes until golden, then turn and fry the other side for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining batter.
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Step 5.
Serve the bhajis hot with chutney or raita alongside for dipping.
Ratings & reviews
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