Ginger beer onion bhajis recipe
 The fizz and flavour of ginger beer makes it ideal for onion bhaji batter. Serve with coriander and mint chutney. 260g/9½oz gram flour¼ tsp bicarbonate of soda1 tsp nigella seeds1 tbsp white poppy seeds2 tsp ajwain seeds300ml/10fl oz ginger beer1½ tsp salt1 lemon, juice only1 tsp ground coriander1 tsp ground cumin¼ tsp chilli powder1 onion, chopped into medium chunks2 garlic cloves, finely chopped150g/5½oz broccoli and green beans, chopped into chunks2 tbsp chopped fresh coriandervegetable oil, to fry 260g/9½oz gram flour ¼ tsp bicarbonate of soda 1 tsp nigella seeds 1 tbsp white poppy seeds 2 tsp ajwain seeds 300ml/10fl oz ginger beer 1½ tsp salt 1 lemon, juice only 1 tsp ground coriander 1 tsp ground cumin ¼ tsp chilli powder 1 onion, chopped into medium chunks 2 garlic cloves, finely chopped 150g/5½oz broccoli and green beans, chopped into chunks 2 tbsp chopped fresh coriander vegetable oil, to fry 1 small bunch fresh coriander, leaves and stalks roughly chopped1 small bunch fresh mint1 green chilli, seeds removed, finely chopped¼ white onion 2cm/¾in piece of fresh root ginger, peeled1¼ tsp ground cumin1 tsp ground coriander½ lemon, juice only3 tsp sugar ½ tsp salt 1 small bunch fresh coriander, leaves and stalks roughly chopped 1 small bunch fresh mint 1 green chilli, seeds removed, finely chopped ¼ white onion 2cm/¾in piece of fresh root ginger, peeled 1¼ tsp ground cumin 1 tsp ground coriander ½ lemon, juice only 3 tsp sugar ½ tsp salt Method To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander.Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt. To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days.Serve the bhajis with the chutney. To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander. To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander. Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt. Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt. To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days. To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days. Serve the bhajis with the chutney. Serve the bhajis with the chutney.