Ingredients
For the bhajis
125g/4½oz chickpea flour (gram flour)
3 tbsp plain yoghurt
4 tbsp ghee
½ tsp ground ajwain seeds
½ tsp chilli flakes
½ tsp ground cumin
½ tsp ground turmeric
1 tsp bicarbonate of soda
4-5 tbsp water
½ onion, finely chopped
½ aubergine, finely chopped
1 potato, peeled and grated
salt and freshly ground black pepper
vegetable oil, for frying
For the mint and yoghurt dip
2 tbsp plain yoghurt
1 garlic clove, finely chopped
1 tbsp water
2 tbsp chopped fresh mint
½ lemon, juice only
salt and freshly ground black pepper
For the mint chutney
2cm/¾in piece fresh ginger, grated
½ onion, chopped
1 tbsp extra virgin olive oil
½ tsp sugar
½ chilli, seeds removed, flesh chopped
½ lemon, juice only
2 tbsp chopped fresh mint
salt and freshly ground black pepper
Method
1. For the bhajis, mix together the chickpea flour, yoghurt, ghee, ground ajwain seeds, chilli flakes, ground cumin, ground turmeric and bicarbonate of soda in a bowl until well combined. Gradually add the water as necessary until the mixture resembles a thick paste.
2. Add the onion, aubergine, potato and season, to taste, with salt and freshly ground black pepper. Stir until well combined.
3. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
4. Roll the bhaji mixture into golf ball-sized bhajis. Carefully lower the bhajis into the hot oil in batches and fry for 2-3 minutes, or until the bhajis are crisp and golden-brown. Repeat the process with the remaining bhajis.
5. For the mint and yoghurt dip, mix all of the mint and yoghurt dip ingredients together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
6. For the mint chutney, in a separate bowl mix together all of the mint chutney ingredients until well combined. Season, to taste, with salt and freshly ground black pepper.
7. To serve, place two to three bhajis into the centre of each serving plate. Spoon a portion of the mint chutney alongside. Serve the mint and yoghurt dip in dipping bowls alongside.
