Pea Bhaji Recipe - Great British Chefs

This pea bhaji recipe from Josh Eggleton illustrates the versatility of this crispy fried fritter by using fresh green peas , serving them alongside a pot of silky smooth crème fraîche dip.

Ingredients

print recipe

shopping List

Metric

Imperial

Pea bhajis

300g of frozen peas, or petit pois, defrosted
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

Créme fraîche dip

180g of crème fraîche
2 tsp black onion seeds
1/2 lemon, juiced
flaky sea salt

print recipe

shopping List

Deep-fryer

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

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

Place the bhajis on a piece of kitchen paper to drain and cool slightly

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

Discover more:

Share recipe

Josh Eggleton

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.