Crispy pan-fried pea bhajis served with a coconut yoghurt, mango chutney and mint dip.

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • Indian
    • Vegetarian

    Pea & Potato Bhajis with Coconut & Mint Chutney

    Recipe Information

    Ingredients
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    150g Defrosted Frozen/Chilled, Freshly Cooked Peas

    150g Maris Piper Potatoes, peeled

    1 Small Red Onion

    1 Red Chilli

    3 Garlic Cloves

    8g Fresh Coriander, chopped

    30g piece Fresh Ginger, peeled

    2 tsp Turmeric

    1 tsp Ground Coriander

    1 tsp Ground Cumin

    150ml Coconut Greek Style Yogurt

    150g Plain Flour

    100ml Soda

    Water Sea Salt and Black Pepper

     

    For the dip

    120ml Coconut Greek Style Yogurt

    120ml Mango Chutney

    6g Fresh Mint, finely chopped

     

    Oil to deep fry

    Method

    Peel and finely dice the potatoes and the red onion.

    Mince the garlic.

    Finely chop the chilli along with the seeds.

    Finely chop the ginger.

    In a large bowl mix the potato, peas, garlic, onion, ginger, chilli, turmeric, cumin, ground and fresh coriander, season with salt and pepper and mix well.

    Add the flour, yogurt and soda water and gently mix together.

    Heat the oil to 175°C.

    Drop dessert spoons of batter into the oil and fry for 4-5 minutes until golden brown.

    Keep the cooked ones warm while you cook the rest.

    To make the chutney, mix the 3 ingredients together and serve the bhajis alongside the chutney.

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