Onion Bhajis with Colston Bassett Stilton
by Dipna Anand – Brilliant Resturant

1 x Large or 2 x Medium Sized Potatoes
½ Medium sized Onion, finely chopped
4 x Green Finger Chillies, finely chopped or made into a paste
1 tbsp Ginger / Garlic Paste
150g Fresh Baby Spinach, finely chopped
110g Gram Flour
¼ tsp Bicarbonate of Soda
1 tbsp White Vinegar
1 tsp Pomegranate Seeds
2 tbsp Chopped Fresh Coriander
Oil for deep frying
30ml water to combine
1 tsp salt to taste
200g Crumbled Colston Bassett

1 level tbsp Coriander Seeds
1 ¼ level tbsp turmeric powder
1 tsp Red Chilli Powder
1 level tsp Cumin Seeds
½ tsp Garam Masala
¼ tsp Carom Seeds, crushed with a pestle and mortar

1. Peel and dice the potato into 1cm cubes
2. Put the Colston Bassett, diced onions, potatoes, spinach and fresh coriander into a bowl together with the chopped green chillies, white vinegar and ginger/garlic paste. Mix together using your hands.
3. When ingredients are combined, add the red chilli powder, cumin seeds, coriander seeds, turmeric, bicarbonate of soda, garam masala, carom seeds, pomegranate seeds and salt and again mix thoroughly
4. Add your gram flour to the bowl and mix the ingredients well together. Add the water if needed to combine the mixture together
5. Once this is done, use your hands to make small round dumplings (bhaji size), using water to wet your hands whilst doing so. If the mixture gets sticky whilst you are moulding, simply add more gram flour to make the moulding easier. Put the onion bhajis into a tray
6. Deep fry the onion bhajis at 180°C for 4-5 minutes until golden brown and crisp. Deep fry as soon as possible (do not leave the bhajis as moulds for too long – fry them as soon as you can)
7. Serve