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In the third and final instalment of The Wild Garlic trilogy, Kate Mullins is back with two delicious recipes from the lockdown larder.
Kate’s Wild Garlic Onion Bhajis and Raita. (Makes 8 bhajis.)
Ingredients
Raita:
150 ml whole/plain/greek yoghurt
1 small cucumber peeled and finely chopped
1 tbsp fresh mint leaves, finely chopped
4 tbsp wild garlic leaves, finely chopped
Pinch of sea salt
Bhajis:
100g chickpea/gram flour
1 large onion, peeled and finely sliced
3 to 4 tbs of wild garlic leaves, finely ribboned (or spring onions roughly sliced as a substitute)
2 tsp ground coriander
½ tsp ground cumin
1 tsp fine sea salt
1 tbs mild curry powder
1 tsp black onion seeds
100-120 ml of fizzy water (or beer)
Groundnut/sunflower oil for frying
Method
1) First, prepare the raita. Peel and finely chop the cucumber and put in a small mixing bowl along with the finely chopped herbs and wild garlic leaves. Add the yoghurt and mix together seasoning with sea salt to taste. Set aside.
2) For the bhajis, firstly weigh out your chickpea flour into a small bowl and add the ground coriander, cumin, curry powder and salt to it. Mix well with a small whisk.
3)Finely slice your onions (peel, cut in half then slice thinly into half-moon shapes) and put in a large mixing bowl along with the wild garlic leaves and the black onion seeds.
4) Add your flour and spice mix to the bowl and mix together with clean hands.
5) Slowly start to add your fizzy water/beer to the bowl in a slow trickle and use as much liquid necessary to allow the bhaji mixture to come together into a nice gloopy, thick batter. Make sure it doesn’t become too liquid and be prepared not to add all of the liquid unless you feel you need to.
6) Now, to the frying. Take a small deep saucepan and fill to about the halfway point with sunflower/groundnut oil. Heat the oil gently until it reaches around 160 degrees c (using a thermometer for the best results.)
7) Use your hands to take a blob of the bhaji batter and roll it into a rough ball shape. (You should get around 8 medium-sized bhajis from this quantity of mixture.) Drop the bhaji balls (4 at a time) carefully into the hot oil and use two forks to move them all around as they fry so you get a nice even cook. They should take between 5 and 6 minutes to cook so do set a timer.
8) Once cooked, remove the bhajis from the oil and place in a bowl lined with kitchen paper to drain off the excess oil.
Serving Suggestion
Serve with the raita and a scattering of wild garlic ribbons or finely chopped spring onions. Enjoy!
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