Kale onion  bhajis recipe

Kale and onion bhajis

Earthy kale takes the favourite Indian starter to the next level

By , 10 October 2016

(5 votes)

Kale and onion bhajis
  • 30 Mins

  • Serves: 12

Nutritional Info
Each 36g serving contains
  • Energy

    1159KJ

    100KCAL

    5%
  • Fat

    7.6g

    high

    11%
  • Saturates

    0.9g

    med

    5%
  • Sugars

    1.3g

    low

    1%
  • Salt

    0.04g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1159kJ/277kcal.
Ingredients
  • 1 large onion (chopped)
  • 4 spring onions (trimmed and sliced)
  • 50g kale (finely chopped)
  • 80g gram flour (chickpea flour)
  • 2cm piece root ginger (peeled and finely grated)
  • 1tsp ground coriander
  • 1tsp hot chilli powder
  • Vegetable oil (for deep-frying)
  • To Serve
  • Raita
  • Mango chutney
  • Lemon wedges
Method
  • Mix all the ingredients for the bhajis together with 80ml water to make a thick batter.

  • Pour oil into a large saucepan to a depth of 6cm. Heat gently until a small drop of the batter dropped in the oil sizzles and browns in 30 secs.

  • Drop spoonfuls of the batter into the hot oil in batches of 3 or 4. Cook for 3-4 mins until crisp and golden. Drain on absorbent kitchen paper and keep warm in a low oven until all the mixture has been cooked.

  • Serve the bhajis hot with raita, mango chutney and lemon wedges.