Bring a little bit of Bollywood into your kitchen with these exotic vegetarian morsels. Bhajis are the Indian version of vegetable fritters, and are perfect as a colorful entrée or canapé at your next backyard soiree.

To veganise: Replace the yoghurt with a cashew 'yogurt'. 

WF  GF  SF  VEG          
Makes 10—12


  • 120 g (41/4 oz/1 cup) superfine besan (chickpea flour)
  • 1/2 teaspoon gluten-free baking powder
  • 1 teaspoon chilli flakes
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 garlic cloves, crushed
  • 2 cm (3/4 inch) piece of ginger, finely chopped
  • Celtic sea salt and freshly ground black pepper
  • 1 red onion, finely chopped
  • 4 tablespoons extra virgin coconut oil or ghee, for frying 


  • 130 g (41/2 oz/1/2 cup) full-fat Greek yoghurt
  • 2 tablespoons chopped mint
  • 1 small garlic clove, crushed


  1. To make the raita, mix all the ingredients together and place in a serving bowl.
  2. To make the bhajis, sift the besan and baking powder into a large bowl. Add the spices, garlic and ginger and season with salt and pepper. Add 150 ml (5 fl oz) of cold water to make a thick batter, then add the onion and stir until it is well coated.
  3. Heat the coconut oil in a heavy-based frying pan over medium heat. Add a tiny bit of mixture to test the oil temperature – if it bubbles, the oil is hot enough. Cooking several bhajis at a time, add a heaped tablespoon of mixture and shallow-fry until golden brown on each side; I like to form a tablespoon of the mixture into a patty before frying to help keep the shape.
  4. Transfer to a paper towel to soak up the excess oil and cook the remaining batter.
  5. Serve with the minted raita.

What's Your Best, Healthy Dish For Entertaining? 

Recipes and Images from Supercharged Food, Eat Clean, Green and Vegetarian’ by Lee Holmes, published by Murdoch Books.