Nisha Katona’s ginger beer, onion and broccoli bhajis

These golden, nutty offerings are what we serve to welcome guests.

TAKES: 30 MINS

INGREDIENTS

vegetable oil, for frying 260g chickpea flour

¼ tsp bicarbonate of soda 1 tsp ajwain seeds

1 tsp nigella seeds

1 tbsp white poppy seeds 300ml ginger beer

(the fierier the better) 1 ½ tsp salt

1 lemon, juiced

1 tsp ground coriander 1 tsp ground cumin

¼ tsp chilli powder

1 onion, roughly chopped 2 cloves garlic, crushed 150g broccoli, stems and florets cut into bitesized pieces

2 tbsp chopped fresh

coriander chutney or raita, to serve

METHOD

Pour 5cm of the oil into the base of a wok or deep frying pan and set over a medium heat until it reaches a temperature of 180C (make sure it doesn’t overheat). Alternatively, fill a deep-fat fryer with oil, according to manufacturers’ instructions, and heat to 180C.

While the oil is heating, put the flour, bicarb, ajwain, nigella and poppy seeds in a large bowl and stir to combine. Pour in the ginger beer and whisk to form a smooth batter the consistency of single cream. Add the salt, lemon juice, ground coriander, ground cumin and chilli powder and whisk again to combine.

Add the onion, garlic, broccoli and coriander to the bowl and stir to coat everything in the batter.

Once the oil is at the right temperature, carefully drop tablespoons of the bhaji mixture into the oil in batches. Cook for 2 mins until golden, then turn and cook on the other side for 2 mins more. Remove from the pan using a slotted spoon and leave to drain on kitchen paper while you cook the rest of the bhajis.

Serve the bhajis hot, alongside chutney or raita for dipping.

Taken from 30 Minute Mowgli by Nisha Katona (£25, Nourish Books)