EAT+DRINK

INDIAN BHAJIS WITH GINGER AND MINT SALSA

Serves 6 (as a snack, approximately 3 – 4 Bhajis each)

INGREDIENTS

  • 2 medium onions (organic if available) chopped into thin slices about 2.5cm long *
  • ¾ cup chickpea flour (gluten free)
  • 1 tablespoon plain flour (gluten free plain flour for GF)
  • 4 tablespoons Stone’s Premium Alcoholic Ginger Beer
  • 5 tablespoons water
  • ½ teaspoon turmeric
  • 1 teaspoon cumin ground
  • 1 teaspoon garam masala
  • ½ teaspoon bicarbonate soda
  • Vegetable oil to fry

OPTIONAL:  

  • 1-2 green chillies sliced thinly
  • 1 teaspoon nigella seeds
  • 1 teaspoon finely grated garlic
  • 1 teaspoon grated ginger

FRESH GINGER AND MINT SALSA

  • 2 cups mint washed and picked
  • 1 cup coriander washed and picked
  • 1 long green chilli chopped (deseeded)
  • 1 clove garlic minced
  • 2 tablespoons diced red onion
  • 4 tablespoons Stone’s Premium Alcoholic Ginger Beer
  • 1 teaspoon grated ginger
  • Season with salt and black pepper to taste
Indian Bhajis with ginger and mint salsa

METHOD

  1. Place all dry ingredients into a mixing bowl
  2. Add the Stone’s Ginger Beer, mix with a fork or hand whisk adding enough water so that the batter is sticky but not runny.
  3. Add the onions, chilli, garlic, extra spices (and extra vegetables if using) to the batter. Mix until thoroughly coated, add extra liquid if needed. Batter should be sticky enough to drop small tablespoons of onion mix into hot oil to fry.
  4. Heat a medium sized wok containing 6-8 cm of oil. Once you think the oil is hot enough, test by dropping a small amount of the onion mix in, if it sizzles straight away you are ready to go!
  5. Drop heaped tablespoons of batter into hot oil. Don’t touch them until they have time to crisp up on the outside.  Fry in small batches for about 10 – 15 seconds each and when golden brown, flip over to cook the other side.
  6. Drain onto absorbent paper; keep warm until all the Bhajis are cooked. Serve with Ginger and Mint salsa.

FRESH GINGER AND MINT SALSA

Process all of the above in a food processor or blender until smooth.

*You can also use other vegetables, including blanched cubed potato, peas, broccoli, cauliflower, mushrooms, green capsicum and zucchini. Reheat to serve any left overs in a hot oven 200oC on a lined baking tray for 10 – 15 minutes