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Nisha's Ginger Beer Onion & Broccoli Bhajis

No curry night would be complete without them. Nisha Katona’s showing you how to make delicious onion bhajis with a coriander and mint chutney.

Ginger Beer Onion and Broccoli Bhajis


260g gram flour

¼ tsp bicarbonate of soda

1 tsp nigella seed

1 tbsp white poppy seeds

300ml ginger beer - as fiery as possible

1 ½ tsp salt

Juice of 1 lemon

1 tsp ground coriander

1 tsp ground cumin

¼ tsp chilli powder

1 onion chopped into medium chunks

2 cloves of minced garlic

150g broccoli - use the stems and florets chopped into chunks 

2 tbsp fresh coriander

Oil to fry


1. Place the gram flour in a bowl, add the bicarbonate of soda, nigella and poppy seeds and mix. Pour in the ginger beer to achieve a consistency of pouring cream. Add 1tsp of the salt, the lemon juice, ground coriander and cumin and chilli powder and mix well. Add the chopped onions, minced garlic, chopped broccoli and fresh coriander.

2. Heat a wok or deep frying pan with 2 inches of vegetable oil. Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used.

Coriander and Mint Chutney

Makes 1 cup


1 small bunch of fresh coriander/cilantro, leaves and stalks roughly chopped

1 small bunch of fresh mint

1 green chilli, deseeded and finely chopped

¼ white onion 

2cm/ ¾ inch piece of fresh root ginger, peeled

1 ¼ ground cumin

1 tsp ground coriander

Juice of ½ lemon

½ tsp salt

3 tsp sugar 


1. Put all the ingredients except the salt into a blender and pulse until a smooth paste forms. Season with salt to your liking. This chutney will keep in the fridge for up to 3 days.

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