Broccoli and coconut bhajis recipe
If you're looking for a tasty little pre-curry morsel to nibble on, look no further than these fabulously crispy broccoli and coconut bhajis. Created by chef Nisha Katona, founder of the UK's famous Mowgli Street Food restaurants, they're sure to leave you wanting more.
Nisha says: "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."
Please note: In addition to the ingredients listed, you will need enough vegetable oil to deep-fry your bhajis in.
Ingredients
- 260 g cups gram flour/besan
- 0.2 tsp bicarbonate of soda (baking soda)
- 1 tsp ajwain seeds
- 1 tsp mustard seeds
- 2 garlic cloves, crushed
- 15 curry leaves, finely sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 0.2 tsp chilli powder
- 2 tsp salt
- 300 ml sparkling water
- 1 lemon, juiced
- 200 g broccoli, stems and florets cut into bite-size pieces
- 30 g dried coconut flakes/chips
- 2 tbsp chopped fresh coriander (cilantro)
- 1 jar of your favourite chutney or raita, to serve
- 9.2 oz cups gram flour/besan
- 0.2 tsp bicarbonate of soda (baking soda)
- 1 tsp ajwain seeds
- 1 tsp mustard seeds
- 2 garlic cloves, crushed
- 15 curry leaves, finely sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 0.2 tsp chilli powder
- 2 tsp salt
- 10.6 fl oz sparkling water
- 1 lemon, juiced
- 7.1 oz broccoli, stems and florets cut into bite-size pieces
- 1.1 oz dried coconut flakes/chips
- 2 tbsp chopped fresh coriander (cilantro)
- 1 jar of your favourite chutney or raita, to serve
- 9.2 oz cups gram flour/besan
- 0.2 tsp bicarbonate of soda (baking soda)
- 1 tsp ajwain seeds
- 1 tsp mustard seeds
- 2 garlic cloves, crushed
- 15 curry leaves, finely sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 0.2 tsp chilli powder
- 2 tsp salt
- 1.3 cups sparkling water
- 1 lemon, juiced
- 7.1 oz broccoli, stems and florets cut into bite-size pieces
- 1.1 oz dried coconut flakes/chips
- 2 tbsp chopped fresh coriander (cilantro)
- 1 jar of your favourite chutney or raita, to serve
Details
- Cuisine: Indian
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Heat a 5cm/2in depth of oil in a deep, heavy-based saucepan or deep-fat fryer to 180°C/350°F. You’ll know it’s hot enough when you can add a piece of bread or a sprinkling of flour and it sizzles and floats to the surface.
- Meanwhile, add the flour, bicarbonate of soda (baking soda), ajwain and mustard seeds, crushed garlic, curry leaves, ground spices, chilli powder and salt to a large bowl and stir to combine. Pour in the sparkling water and whisk to a smooth batter the consistency of single cream (pouring cream). Add the lemon juice and whisk again to combine.
- Add the broccoli, dried coconut and fresh coriander (cilantro) to the bowl and stir to coat everything in the batter.
- Carefully drop tablespoonfuls of the bhaji mixture into the hot oil in batches and cook for 2 minutes until golden, then turn and cook on the other side for a further 2 minutes. Remove with a slotted spoon to a plate lined with paper towels to absorb excess oil. Repeat until all the mixture is used up.
- Serve hot with chutney or raita for dipping.
Recipe extracted from Meat Free Mowgli by Nisha Katona (Nourish Books, £25). Photography by Gareth Morgans.
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