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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