Pea bhaji
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.
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Ingredients
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
Equipment
- Deep-fryer
Method
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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© Great British Chefs 2019