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| Try this recipe from our cookbook Whole Food. Of utmost importance to bhajis is the quality of the flour and the balance of onion to batter. Pale imitations may use wheat flour, but true Indian bhajis are made with besan, otherwise known as chickpea or gram flour. Pulse flours like besan or the fava bean flour we use don’t take up nearly as much oil from frying as wheat flour, are higher in protein and fibre, and have a distinctively earthy flavour. The batter mustn’t overwhelm the onion; it’s fine if the ball opens up and the onions splay out, which is known as a khekda, or crab bhaji. |
Makes 10–12
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Try gruel! With this recipe from our book Whole Food you can forget thin, watery and miserable. This velvety, comforting gruel of pearl barley and jumbo oats is elevated by nutty browned butter and caramelised leeks. It's simple, economical and deeply flavoursome.
Crisp, golden, and deeply satisfying fritters made with nutty British pearled spelt, thinly sliced white cabbage, and crumbled feta. Served alongside a vibrant, fresh green salsa verde and creamy yogurt for a delightful lunch or light dinner.
