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Pea bhaji recipe

Pea bhaji

PT30M

1
To begin, whisk all of the dry ingredients together. Add the lime juice and enough water to bind – it should form a loose paste, but should not as loose as a purée
  • 60g of gram flour
  • 50g of cornflour
  • 2 tsp mild curry powder
  • 1 tsp fennel seeds, lightly toasted
  • 1/2 tsp ground coriander
  • juice of half a lime
  • water, cold
  • 2g of flaky sea salt
2
Mix in the peas, check the seasoning and cook in a deep-fryer until crispy. Make sure the centre of the bhaji is cooked through, hot and not liquid
  • 300g of frozen peas, or petit pois, defrosted
3
Place the bhajis on a piece of kitchen paper to drain and cool slightly
4
For the dip, whisk together the créme fraîche, black onion seeds and lemon juice. Season to taste and serve alongside the pea bhajis
  • 180g of crème fraîche
  • 2 tsp black onion seeds
  • 1/2 lemon, juiced
  • flaky sea salt

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  • Pea bhajis

  • Créme fraîche dip

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