Forage Bhaji’s

Forage Bhaji’s

  By Annie

April 4, 2018

A Cornish Twist on an Asian favourite! The Onion Bhaji, which has been a staple food enjoyed as a quick snack, or as an accompaniment to a banquet, all over the world has had a Cornish revamp with a variety of woodland, hedgerow and coastal forage. They are economical and quick and easy to make, if you've never made one before, get stuck in!


1Combine your dry ingredients in a large mixing bowl.

2Finely slice the vegetables and add to the bowl.

3Stir well making sure everything has a good coating of the dry ingredients, if the vegetables still look a little wet, add a sprinkle more gram flour.

4Now sprinkle spoonfuls of water into the bowl, while stirring with with your hand. When the mix starts to get sticky (usually 2-3 spoons of water) get both hands in and start to squish it into balls in your palm. They won't combine perfectly, that's ok, just as long as they stay together.

5Transfer into a deep fat fryer and cook until the flour is all golden brown (10-15mins) , turning occasionally.

6Remove and put onto a rack to drain.

7Serve immediately with your favourite chutney.


Makes 3-4 large Bhaji's

1 Red Onion

50g Sea Beet/Wild Garlic/Alexanders/Red Dulse/Mermaids Hair

2 table spoons of Gram (chickpea) Flour

1 tea spoon of Garam Masala

1 tea spoon of Turmeric

Pinch of ground Cardamoms

Pinch of ground Black Pepper

Generous pinch of Cornish Sea Salt


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