How to make it

  • Mint Yogurt Dipping Sauce:
  • Combine mint and yogurt in a bowl and let rest in fridge before serving.
  • Bhajis:
  • In a medium to large mixing bowl whisk the chickpea flour with the spices and salt.
  • Slowly add the water, whisking to create a smooth thick batter.
  • Stir in the chopped cilantro.
  • Set the batter aside.
  • Heat 2 tablespoons of oil in a heavy large pot or wok over medium heat. Add the onions and sauté for about 15 minutes or until the onions soften slightly.
  • Set the onions aside to cool.
  • Mix the cooled onions through the batter.
  • Heat at least and inch of oil to 350 degrees.
  • (Electric woks work good for this)
  • Carefully drop spoonfuls of the onion mixture into the oil and deep fry for 5 minutes or until they are golden brown.
  • Lamb:
  • Mix all ingredients together in a bowl.
  • Form into four rectangular patties.
  • Cook on a sauté pan over medium heat for about 5 minutes on each side or until cooked through.
  • Mango Gazpacho:
  • In a blender or food processor combine mango, mint, and yogurt and puree until smooth.
  • Pour into small glasses.

Reviews & Comments 4

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  • mbe 10 years ago
    Looks damn fine! Love the Bhajis!!
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  • trevorst 10 years ago
    Looks interesting.. I have imported into my recipe program and intend to make the spicy version very soon.
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  • legoflamb 10 years ago
    My wife recently went crazy for chickpea flour. Its nice to find something else to use it for.
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  • lpg 11 years ago
    Mmm, looks good. The mint sauce I get in my favorite Indian restaurant is spicy--is that where you cut the spice? Or in the lamb?
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