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Our bhajis are egg-free so everyone can enjoy them.

Suitable for Egg free
Serves 4 as a starter or canapé. Makes 10.
Prep time 20 minutes
Cook time 15 minutes


  • 75g gram flour

  • 40g rice flour *

  • 1 tbsp butter, melted
  • Juice of 1/2 lemon *
  • ½ tsp turmeric *

  • 1 tsp ground cumin seeds *

  • 1 inch ginger, grated

  • 2 cloves of garlic, finely chopped

  • 2 onions, thinly sliced
  • Vegetable oil
  • Lemon wedges to serve
* Available at Holland & Barrett

For the dip:

  • 50g Greek yoghurt

  • 1 garlic clove, crushed

  • 10g mint, shredded


Step 1
Mix the flours, butter and lemon together with cold water until you have a ‘just’ pourable consistency.

Step 2
Add in the spices, ginger and garlic and then stir through the onion.

Step 3
Fill a large pan up to a third with the oil and then heat until a cube of bread browns in 30 seconds. Fry small spoonfuls of the mixture in batches for 2-3 minutes or until golden and crisp and drain on kitchen towel.

Step 4
Sprinkle with salt while they are still hot. Let the bhajis cool slightly while you make the dip.

Step 5
Combine the yoghurt and garlic with a good sprinkle of salt and then gently stir in the mint. Serve the bhajis with the dip and lemon wedges.

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