NEW YEARS RECIPE: Spring Onion Bhajis with Mint and Coriander Chutney

New Years Eve Recipe

As the faithtable office closes at the end of this week for the holidays, we wanted to give you a mixture of recipes for Christmas and also New Year! Perhaps you are hosting a dinner party during this festive period? Add a touch of spice to the evening with these vibrant and tangy onion bhajis with chutney, recipe courtesy of olivemagazine.com

Cooking Time: Preparation time 15 mins, cooking time 35 mins

Serves: 4 as a starter, easy

Ingredients:

160g chickpea flour

25g plain flour 

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

2 tsps black mustard seeds

½ tsp (plus extra to serve) sea salt

250ml lager, chilled

250g (about 12) spring onions, finely sliced at an angle

2 shallots, finely sliced

oil for deep frying

For the chutney:

mint a small bunch, leaves picked

coriander a small bunch, chopped

1 green chilli, chopped

ginger a thumb-sized piece, chopped

ground cumin a pinch

1 lemon, juiced

water

Equipment Needed: Large bowl, whisk, wooden spoon, tablespoon, blender, pan, spatula, kitchen paper

Put the chickpea 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. For the chutney, put all of the ingredients in a blender with 2-3 tbsp of cold water and whizz until really smooth.

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