Spring Onion Bhajis

With mint and coriander chutney

50 Minutes

Serves 4

What you'll need…

  • 250g spring onions
  • 160g gram flour
  • 25g plain flour
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons black mustard seeds
  • ½ teaspoon sea salt, plus extra to serve
  • 250ml Lager
  • 2 Shallots
  • Vegetable oil (for deep frying)
  • A small bunch Mint, leaves picked
  • A small bunch coriander, chopped
  • 1 Green chilli
  • Thumb sized piece of ginger
  • Pinch of cumin
  • Juice of 1 lemon
Depositphotos 84121340 S min

The method


Finely slice your spring onions at and angle and finely slice the shallots.


Put the gram flour, plain flour, spices and salt into a large bowl, and slowly whisk in the lager, until a batter forms. Stir in the spring onions and shallots.


To make the chutney, put the mint, coriander, green chilli, ginger, cumin and lemon juice into a blender. Blitz until smooth, add a splash of water if needed.


Fill a pan no more than 1/3 full with oil and heat until 180°C or until a cube of bread browns in 30 seconds.


Take a heaped tablespoon of the spring onion batter and carefully drop into the oil. Fry for 3-4 minutes, in batches, or until crisp and brown.


Drain on kitchen paper, season with sea salt and keep warm in a low oven while you fry the rest. Serve with the chutney for dipping. Enjoy!

Recipe from Olive

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