Broccoli & Coconut Bhajis
15m prep 20m cook 35m ready
Who says bhajis have to be made of onion? Bhajis are a great vehicle for any kind of veg – have a look at your fridge leftovers and get creative! These battered broccoli and coconut bites are right up my street. With a hint of mustard seed and garlic (the magic brassica combo) and a bit of texture from the coconut, they make a perfect change-up to your traditional curry starter. Don’t forget a dipping chutney or raita …
Ingredients
- vegetable oil for deep-frying
- 9 1/6 oz gram flour
- 1/4 tsp bicarbonate of soda
- 1 tsp ajwain seeds
- 1 tsp mustard seeds
- 2 clove garlic crushed
- 15 curry leaves finely sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1/4 tsp chilli powder
- 2 tsp salt
- 1 4/15 cups sparkling water
- 1 lemon juiced
- 7 1/16 oz broccoli stems and florets cut into bite-size pieces
- 1 1/16 oz dried coconut flakes
- 2 tbsp fresh coriander chopped
- your favourite chutney or raita to serve
Nutrition (per serving, estimated)
Estimated based off 9 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 784 mg
- Iron: 11.3 mg
- Magnesium: 162 mg
- Phosphorus: 669 mg
- Potassium: 1916 mg
- Zinc: 5.68 mg
Let's Cook
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Step 1.
Heat a 5cm/2in depth of vegetable oil in a deep, heavy-based saucepan or deep-fat fryer to 180°C/350°F. To test if the oil is hot enough, add a piece of bread or a sprinkling of flour; it should sizzle and float to the surface.
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Step 2.
While the oil heats, add the gram flour, bicarbonate of soda, ajwain seeds, mustard seeds, crushed garlic, finely sliced curry leaves, ground coriander, ground cumin, chilli powder, and salt to a large bowl. Stir to combine. Pour in the sparkling water and whisk until you have a smooth batter the consistency of single/pouring cream. Add the lemon juice and whisk again.
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Step 3.
Add the broccoli pieces, dried coconut flakes, and chopped fresh coriander to the bowl. Stir until everything is evenly coated in the batter.
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Step 4.
Carefully drop tablespoonfuls of the bhaji mixture into the hot oil in batches, without overcrowding. Cook for 2 minutes until golden, then turn and cook on the other side for another 2 minutes. Use a slotted spoon to transfer the bhajis to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture.
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Step 5.
Serve the bhajis hot with your favourite chutney or raita for dipping.
Ratings & reviews
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