Keema Onion Bhajis

These Keema Onion Bhajis from Dipna Anand are a favourite dish at both her restaurants and are great for serving up to a crowd. The recipe has been passed down from her grandfather and they taste amazing!

Makes 25-30

Ingredients

1 large or 2 medium sized potatoes, peeled and diced into ½ cm cubes
½ medium sized onion, finely chopped
175g fresh baby spinach, shredded
200g lamb mince, cooked (pan fried with a little oil or boiled, strained and cooled)
2 tbsp fresh chopped coriander
1 tsp green chilli paste or to taste
1 ½ tbsp ginger and garlic paste
1 ½ tbsp white vinegar
¾ tsp red chilli powder
1 tsp cumin seeds
1 tbsp coriander seeds
¾ tsp turmeric
½ tsp raw pomegranate powder (anardana)
¼ tsp bicarbonate of soda
1 tsp garam masala
½ tsp carom seeds (crushed using a pestle and mortar or rolling pin)
1 ½ tsp salt or to taste
150g-175g gram flour
Oil for deep frying
Splash of water, optional

Method

Print Recipe

Heat the oil for deep frying
In a large bowl, mix together the onion, spinach, potatoes, keema, fresh coriander, ginger and garlic, green chillies, crushed carom seeds, coriander seeds, pomegranate powder, white vinegar, bicarbonate of soda, salt, turmeric, red chilli powder, cumin seeds and garam masala (in no particular order)
Mix these ingredients together using one hand to mix and one to hold the bowl
Once mixed well add about ¾ of the gram flour and mix together for 10 seconds or so, gently squeezing the mixture to mix (but not too much)
Add the remaining gram flour and mix again for a few seconds (add a splash of water if the mixture is overly dry) and if the mix is too wet, add more gram flour
Using your hands, make small round dumplings (bhaji size) and put on to a tray, ideally you should be able to make about 30-35 bhajis from the mixture you have. You may need to moisten your hands to help you shape the bhajis
Once all shaped, deep fry the onion bhajis in the oil (on 180°C) for about 3 minutes until they are golden brown and crispy 8. Serve with your favourite chutney or chutneys and enjoy

Ingredients

1 large or 2 medium sized potatoes, peeled and diced into ½ cm cubes
½ medium sized onion, finely chopped
175g fresh baby spinach, shredded
200g lamb mince, cooked (pan fried with a little oil or boiled, strained and cooled)
2 tbsp fresh chopped coriander
1 tsp green chilli paste or to taste
1 ½ tbsp ginger and garlic paste
1 ½ tbsp white vinegar
¾ tsp red chilli powder
1 tsp cumin seeds
1 tbsp coriander seeds
¾ tsp turmeric
½ tsp raw pomegranate powder (anardana)
¼ tsp bicarbonate of soda
1 tsp garam masala
½ tsp carom seeds (crushed using a pestle and mortar or rolling pin)
1 ½ tsp salt or to taste
150g-175g gram flour
Oil for deep frying
Splash of water, optional

Method

Heat the oil for deep frying
In a large bowl, mix together the onion, spinach, potatoes, keema, fresh coriander, ginger and garlic, green chillies, crushed carom seeds, coriander seeds, pomegranate powder, white vinegar, bicarbonate of soda, salt, turmeric, red chilli powder, cumin seeds and garam masala (in no particular order)
Mix these ingredients together using one hand to mix and one to hold the bowl
Once mixed well add about ¾ of the gram flour and mix together for 10 seconds or so, gently squeezing the mixture to mix (but not too much)
Add the remaining gram flour and mix again for a few seconds (add a splash of water if the mixture is overly dry) and if the mix is too wet, add more gram flour
Using your hands, make small round dumplings (bhaji size) and put on to a tray, ideally you should be able to make about 30-35 bhajis from the mixture you have. You may need to moisten your hands to help you shape the bhajis
Once all shaped, deep fry the onion bhajis in the oil (on 180°C) for about 3 minutes until they are golden brown and crispy 8. Serve with your favourite chutney or chutneys and enjoy