neutral oil for frying
2 red onions, peeled and finely sliced
4 cloves garlic, peeled and finely sliced
1 thumb-sized piece of ginger, julienned
1 green or red chilli, finely sliced
1½ cups kimchi, roughly chopped
1½ cups chickpea flour
1 teaspoon ground turmeric
1 teaspoon table salt
1 cup water
sea salt, to serve
coriander yoghurt, to serve (optional)


1.Half fill a medium-sized pot with oil (approx 500ml) and heat over a medium-high heat.
2.Meanwhile, put all the remaining ingredients except the sea salt into a bowl and stir to form a batter.
3.Gently drop spoonfuls of the bhaji batter into the hot oil. Cook for 4 minutes, turning after 2 minutes.
4.Remove from the oil with a slotted spoon and drain on a paper towel or cloth.
5.Serve hot with sea salt and coriander yoghurt.

Recipes, food styling & photography Jane Lyons & Will Bowman

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