Ginger beer onion bhajis

Name: Ginger beer onion bhajis
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 150.00 g Buckwheat flour; 1.00 g Bicarbonate of soda; 5.00 g Nigella seeds; 15.00 g Poppy seeds; 10.00 g Ajwain seeds; 200.00 ml Ginger beer; 5.00 g Salt (for bhajis); 15.00 ml Lemon juice (for bhajis); 5.00 g ground coriander; 5.00 g ground cumin; 1.00 g Chilli powder; 300.00 g onions; 2.00 კბილი garlic cloves; 10.00 g Fresh coriander (for bhajis); 150.00 g Vegetable oil; 20.00 g Fresh cilantro (for chutney); 10.00 g Mint; 5.00 g Chilli; 50.00 g Onion (for chutney); 10.00 g Ginger; 5.00 g Cumin (for chutney); 5.00 g Coriander (for chutney); 10.00 ml Lemon juice (for chutney); 15.00 g Sugar; 2.00 g Salt (for chutney)

The fizz and flavour of ginger beer makes it ideal for onion bhaji batter. Serve with coriander and mint chutney.

Prep20 min

Cook15 min

Servings4

Cal/serving400

#appetizer#vegetable#zucchini#carrot#mushrooms#garlic#asian#thai

Ingredients

Servings

Ginger beer200 ml
Lemon juice (for bhajis)15 ml
garlic cloves2 კბილი
Lemon juice (for chutney)10 ml

Instructions

4 steps

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.
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.
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.
4
Serve the bhajis with the chutney.

Nutrition

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.

400

kcal

11.3g

Protein

30g

Carbs

25g

Fat

6.3g

Fiber

My notes and cooking history

Your notebook is private to your account.

Ginger beer onion bhajis

Ingredients

Instructions

Nutrition

My notes and cooking history

⭐Reviews