KIMCHI BHAJI

Recipes, food styling & photography Jane Lyons & Will Bowman

	neutral oil for frying
	2 red onions, peeled and finely sliced
	4 cloves garlic, peeled and finely sliced
	1 thumb-sized piece of ginger, julienned
	1 green or red chilli, finely sliced
	1½ cups kimchi, roughly chopped
	1½ cups chickpea flour
	1 teaspoon ground turmeric
	1 teaspoon table salt
	1 cup water
	sea salt, to serve
	coriander yoghurt, to serve (optional)

1.	Half fill a medium-sized pot with oil (approx 500ml) and heat over a medium-high heat.
2.	Meanwhile, put all the remaining ingredients except the sea salt into a bowl and stir to form a batter.
3.	Gently drop spoonfuls of the bhaji batter into the hot oil. Cook for 4 minutes, turning after 2 minutes.
4.	Remove from the oil with a slotted spoon and drain on a paper towel or cloth.
5.	Serve hot with sea salt and coriander yoghurt.