Ginger beer onion bhajis

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve the bhajis with the chutney.