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Pea And Potato Bhajees With Coconut And Mint Chutney

2


Nutrition

Nutritional information is not yet available for this recipe.


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Print this recipe

Pea And Potato Bhajees With Coconut And Mint Chutney


Ingredients

150g gram flour
2 tsp cumin seeds
2 tsp turmeric
1/2 tsp sea salt
1 tsp crushed coriander seeds
1 tsp black onion seeds
1 fresh red or green chilli finely chopped
3 tbsp natural yoghurt
2 tsp freshly grated ginger
4 tbsp water
1 medium potato 5mm dice
1 medium onion 5mm dice
150g frozen peas blanched
2 tbsp coriander
Freshly ground black pepper
Vegetable oil for frying

Coconut and Mint Chutney:
1/2 block of coconut cream
250g thick Greek yoghurt
1 tbsp chopped mint leaves

Method

Mix together the gram flour, ginger, spices, chilli, salt, water, yoghurt and some freshly ground black pepper. Add the peas, potato, onion and coriander and mix thoroughly. Heat the oil in a deep heavy frying pan and when hot gently drop in dessertspoons of the mixture. Deep fry the bhajees until golden brown on all sides for approximately three minutes. Remove from the oil and drain before serving. To make the coconut and mint chutney; with a fork crumble the coconut cream into very small pieces then add the yoghurt and the chopped mint leaves and season the sea salt and freshly ground black pepper. Serve the bhajees with the chutney and some mango chutney. Delicious as a starter or if you make the bhajees smaller (teaspoon size), perfect for canapés.

Recipe developed by Rachel Green


Cooking Tips

The less water you use when cooking peas, the less vitamin C lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Peas, the all year round convenience food! What more could you ask for?



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