You may have had and may love classic bhajias but have you tried Tenderstem bhajias? They are so delicious and go perfectly with a chilled coriander raita. It takes bhajias to the next level.
Tenderstem is a fusion between Chinese Kale and Brocolli and they taste amazing.
- Around 12 Tenderstems, chopped
- 1 red onion, chopped
- Handful coriander leaves, chopped
- 2 green chillies, chopped
- 2 tablespoons semolina
- 1/4 teaspoon salt
- 80 grams of chickpea flour
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chilli powder
- Vegetable oil for frying
- In a large bowl mix the gram flour, semolina and salt.
- Add the chopped onions, green chillies, coriander and tenderstem.
- Add all the ground spices and mix well.
- Now pour 80ml of warm water in to the bowl slowly and mix well.
- Now fill a large saucepan or a wok with 3/4 oil.
- Heat the oil.
- Make little balls with the mixture and add them in batches into the oil and fry till golden. The shapes will not be perfectly round due to the ingredients. Drain them on a kitchen towel.
- Continue frying in batches until the mixture is all finished.
The bhajias go well with a coriander raita.
- 100ml Greek Yoghurt
- 2 handfuls of coriander
- In a food processor blitz the yoghurt and coriander well.
- Chill in the fridge.
The bhajias are best eaten hot and are awesome as a starter or a snack.
For more recipes using Tenderstem go to:
To find out more about Tenderstem go to: