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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