GILL MELLER’S BEETROOT BHAJIS WITH CURRIED MAYONNAISE

If you’re looking for something new to do with beetroot, then look no further. This vibrant take on a classic onion bhaji takes this wonderful seasonal vegetable in a completely new direction. I like to be fairly generous with the spices, as they work so well with beetroot’s natural sweetness. It’s a good idea to warm the curry powder before making the mayonnaise, it brings out all its warmth and really lifts the flavour.

Preparation time 25 minutes | Cook time 20 minutes | Serves 4

INGREDIENTS

500g raw beetroot, peeled and coarsely grated

1 large onion, halved and finely sliced

1 green chilli, finely chopped

Half a thumb-sized piece of fresh ginger, peeled and grated

100g chickpea flour

30g rice flour

3 tsp coriander seeds, lightly crushed

2 tsp cumin seeds

1 tsp nigella seeds

1 tsp ground turmeric

1 tsp chilli flakes (optional)

A large handful of coriander, roughly chopped

1 tsp fine sea salt

Vegetable or sunflower oil, for deep-frying

Sea salt flakes

For the curried mayonnaise

2 large Stonegate Estate organic egg yolks

1 tsp Dijon or English mustard

2 tsp cider vinegar

1 small garlic clove, finely grated

200ml sunflower oil

50ml extra virgin olive oil

3 tsp medium curry powder

2 tbsp coriander, finely chopped

Sea salt

A squeeze of lemon juice

To serve

Good-quality mango chutney

Coriander leaves

Lime wedges

METHOD

  1. Place the grated beetroot, onion, chilli, ginger and chopped coriander into a large bowl.
  2. Mix together the chickpea flour, rice flour, coriander seeds, cumin seeds, nigella seeds, turmeric, chilli flakes, if using, and the salt. Add to the beetroot mixture and work everything together well with your hands until evenly coated.
  3. Leave the mixture to stand for 15 minutes. The salt will draw moisture from the beetroot and onion, helping everything come together. Stir in 50ml water and give it another good mix.
  4. Meanwhile, make the curried mayonnaise. Place the egg yolks, mustard, cider vinegar and garlic into a bowl and whisk together. Gradually whisk in three quarters of the sunflower oil until thick and emulsified, then whisk in the olive oil.
  5. Heat the remaining sunflower oil in a small pan. Add the curry powder and cook gently for 20 to 30 seconds until fragrant. Leave to cool, then stir it into the mayonnaise with the chopped coriander. Season with sea salt and a good squeeze of lemon juice.
  6. Pour enough oil into a deep saucepan to come about 6cm up the sides and heat to 170°C.
  7. Take small spoonfuls of the beetroot mixture and, without compacting them too much, lower them carefully into the hot oil in batches. The looser and scruffier they are, the crunchier they’ll become.
  8. Fry for 4 to 5 minutes, turning occasionally, until deep golden brown and crisp all over. Lift out with a slotted spoon and drain on kitchen paper. Sprinkle with a little flaky sea salt while still hot.
  9. Serve while hot with the curried mayonnaise, generous spoonfuls of mango chutney, coriander leaves and lime wedges.
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