Pea And Potato Bhajees With Coconut And Mint Chutney

Cooking time
'
Nr of servings
4
Difficulty Level

Pea And Potato Bhajees With Coconut And Mint Chutney

Logo Thanks to Yes Peas !
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

150 
g 
flour
2 
teaspoons 
freshly grated ginger
2 
teaspoons 
cumin seeds
2 
teaspoons 
turmeric
1 
teaspoon 
crushed coriander seeds
1 
teaspoon 
black onion seeds
1 
fresh red or green chilli, finely chopped
1/2 
teaspoon 
tsp sea salt
4 
tablespoons 
water
3 
tablespoons 
natural yoghurt
Black pepper
150 
g 
frozen peas blanched
1 
medium potato, 5mm dice
1 
medium onion, 5mm dice
2 
tablespoons 
coriander
Vegetable oil for frying
Coconut and Mint Chutney:
1/2 
block of coconut cream
250 
g 
thick Greek yoghurt
1 
tablespoon 
chopped mint leaves

Preparation

  1. Mix together the gram flour, ginger, spices, chilli, salt, water, yoghurt and some freshly ground black pepper. Add the peas, potato, onion and coriander and mix thoroughly. 
  2. Heat the oil in a deep heavy frying pan and when hot gently drop in dessertspoons of the mixture. Deep fry the bhajees until golden brown on all sides for approximately three minutes. Remove from the oil and drain before serving.
  3. To make the coconut and mint chutney; with a fork crumble the coconut cream into very small pieces then add the yoghurt and the chopped mint leaves and season the sea salt and freshly ground black pepper.
  4. Serve the bhajees with the chutney and some mango chutney.

Serving tip

Delicious as a starter or if you make the bhajees smaller (teaspoon size), perfect for canapes.

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