Pea bhaji

PT30M

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Ingredients

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Pea bhajis

Créme fraîche dip

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
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
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