I did these bhajis at a cookery demo in Leeds yesterday using nettles and they were very popular. This is a wonderful, cheap and easy recipe for a wide range of foraged, grown or bought food. Bhajis are gluten free and dairy free so if you’re stuck with recipe ideas for ‘intolerant’ friends this is a tasty solution.
You can use pretty much any wild food in these bhajis so have fun and experiment!
Nettles, comfrey, borage, ground elder, cleavers, dandelion leaves and/or petals, ox eye daisies, wild garlic, sorrel, sea beet, mushrooms or any bought or foraged leafy greens like spinach or kale and much more. See pictures at the bottom of this post if you aren’t sure what some of those look like.
Nettles, comfrey, borage and cleavers are hairy things but you don’t need to precook them – a couple of minutes in hot oil will get rid of the hairs but always wear gloves if handling nettles.
Some leaves will shrink quite a bit with cooking so I usually add some thinly sliced onion to bulk things up a bit.
4 rounded tablespoons gram flour (chick pea flour)
1 heaped teaspoon turmeric
1 heaped teaspoon cumin
1 heaped teaspoon garam masala
I often add a teaspoon of either black onion, cumin or fennel seeds but this is optional
Mix up the gram flour and spices then add enough water to make a consistency like a thick pancake batter
Chop or shred whatever you plan to use and then add to the bhaji mix and stir around so ingredients are covered in the paste. I tend to use scissors to snip leaves and just drop them straight into the mix
Take a small dessert spoon of the mixture and drop into hot vegetable oil in a deep pan or a wok, you may need another spoon to scrape the mixture off
Cook 3 or 4 bhajis at once – they will need a couple of minutes cooking on each side until they start to brown.
Drain on some kitchen roll or keep warm in a low oven until you are ready to eat.
Depending on the bulk of things you add this amount should make between 6-8 good size bhajis or 10-12 smaller ones.
These bhajis are lovely with a salad and some yoghurt or raita and go beautifully with a nasturtium dip see my blog on nasturtium recipes.
Some suggestions to try