From the menu ...
We help readers track down a dish from their favourite restaurant or cafe. This week, Libby Peterson asks for the recipe for bhaji with mint chutney.
This entree features on the menu at Treasure Island Resort, Fiji. Peterson and her husband visited the resort on their honeymoon last year.
‘‘The resort’s chef makes the most delicious bhaji ever,’’ she said. ’’I can’t seem to recreate them at home, so I would be so happy if you were able to get the recipe for me. I’d love to surprise my husband with them one night.’’
The chef at Treasure Island happily supplied their secret to the dish for Peterson.
Treasure Island bhaji with mint chutney
Serves: 4 entrees ❚ 500g flour ❚ 300g thinly sliced onions ❚ 50g chopped green chillies ❚ Salt to taste ❚ Pinch of bicarbonate of soda ❚ 50g chopped coriander leaves ❚ 100g baby spinach roughly chopped ❚ 1 litre cooking oil ❚ 1⁄3 cup of water Take a bowl, add gram flour and gradually mix in water until the flour becomes a thick paste. You may need slightly more or less water than recommended. Add salt, onions, green chilies, soda bicarbonate, coriander leaves, and baby spinach. Mix the ingredients thoroughly.
Add oil to a pan or deep fryer and turn on to a medium heat. Use a spoon to drop small balls of the mixture into the oil, cooking two to three at a time. Cook until golden brown, and use perforated spoon to remove from the oil.
Chutney: ❚ 150g mint ❚ 1 chopped green chilli ❚ Salt to taste ❚ 1 teaspoon fresh lime juice ❚ 1 clove garlic ❚ 5g onions ❚ Pinch of sugar ❚ 20g plain or Greek yoghurt
Blend all of the ingredients together in a blender until a smooth consistency is created, and pour into a bowl. Serve the bhaji hot accompanied with the mint chutney. Treasure Island, Mamanuca Islands, Fiji.