Aubergine And Potato Bhajis With Mint Chutney And Mint And Yoghurt Dip

Ingredients

Ingredients For the bhajis
  • 125g/4½oz chickpea flour (gram flour)

  • 3 tbsp plain yoghurt

  • 4 tbsp ghee

  • ½ tsp ground ajwain seeds

  • ½ tsp chilli flakes

  • ½ tsp ground cumin

  • ½ tsp ground turmeric

  • 1 tsp bicarbonate of soda

  • 4-5 tbsp water

  • ½ onion, finely chopped

  • ½ aubergine, finely chopped

  • 1 potato, peeled and grated

  • salt and freshly ground black pepper

  • vegetable oil, for frying

For the mint and yoghurt dip
  • 2 tbsp plain yoghurt

  • 1 garlic clove, finely chopped

  • 1 tbsp water

  • 2 tbsp chopped fresh mint

  • ½ lemon, juice only

  • salt and freshly ground black pepper

For the mint chutney
  • 2cm/¾in piece fresh ginger, grated

  • ½ onion, chopped

  • 1 tbsp extra virgin olive oil

  • ½ tsp sugar

  • ½ chilli, seeds removed, flesh chopped

  • ½ lemon, juice only

  • 2 tbsp chopped fresh mint

  • salt and freshly ground black pepper

Description

Recipe Uses 125g/4½oz Chickpea Flour (gram Flour), 3 Tbsp Plain Yoghurt , 4 Tbsp Ghee, ½ Tsp Ground Ajwain Seeds, ½ Tsp Chilli Flakes, ½ Tsp...

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