Pea And Potato Bhajees With Coconut And Mint Chutney

Pea And Potato Bhajees With Coconut And Mint Chutney

1 hour

Serves 4

Nutritional information

Nutritional information is not yet available for this recipe.


150g gram flour

2 tsp freshly grated ginger

2 tsp cumin seeds

2 tsp turmeric

1 tsp crushed coriander seeds

1 tsp black onion seeds

1 fresh red or green chilli, finely chopped

1/2 tsp sea salt

4 tbsp water

3 tbsp natural yoghurt

Black pepper

150g frozen peas blanched

1 medium potato, 5mm dice

1 medium onion, 5mm dice

2 tbsp coriander

Vegetable oil for frying


Coconut and Mint Chutney:

1/2 block of coconut cream

250g thick Greek yoghurt

1 tbsp chopped mint leaves


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.



The less water you use when cooking peas, the less vitamin C is 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)