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Sweetcorn and paneer bhaji with hot and spicy tomato chutney
Serves 4 (makes 10-12 Bhajis) Starters and mains
Ingredients
- 2 sweetcorn cobs
- 112g chickpea flour
- 3tbsp rice flour
- 1tbsp coconut milk powder
- 1⁄2tsp sea salt flakes
- 1⁄4tsp bicarbonate of soda
- 1⁄4tsp ground turmeric
- 1⁄2tsp freshly ground black pepper
- 1⁄2tsp freshly ground coriander
- 1⁄4tsp roughly ground cumin seeds
- 1/8tsp cayenne pepper
- 2cm peeled and grated fresh root ginger
- 2 garlic cloves, grated
- 80g banana shallots, halved lengthways and thickly sliced
- 1 red chilli, seeded and finely chopped
- 20g coriander leaves, chopped
- 125g paneer, chopped into small cubes
- Vegetable oil, for deep-frying
For the chutney
- 2tbsp sunflower oil
- 500g tomatoes, skinned, roughly seeded and chopped
- 2cm peeled and grated fresh root ginger
- 4 garlic cloves, chopped and crushed to a paste with 1⁄2tsp salt
- 1⁄2tsp ground turmeric
- 1⁄4tsp cayenne pepper
- 1tsp cumin seeds, roughly ground
- 1⁄2tsp mustard seeds
- 1⁄4tsp fenugreek seeds
- 1⁄2tsp chilli flakes
Method
To make the chutney, heat the oil in a heavy-based pan, throw in all the ingredients and bring to a simmer. Cook for 10-15 minutes until you have a thick chutney. Transfer to a jar and, when cold, store in the fridge. (This can be made up to five days ahead.)
Place the corn cobs into a large pan of boiling, salted water. Cook them for 5 minutes, then drain and refresh them under cold running water. Slice the kernels from the cobs into a bowl. Add all the other ingredients to the bowl, then add enough cold water, about 90-100ml, to bring the mixture together to a batter.
Heat enough oil for deep-frying in a wok or a deep pan and heat to 180C. With wet hands, form the bhaji batter into 10-12 small rough heaps. Lower them carefully into the hot oil, a few at a time, and fry for about 2 minutes per side until golden.
Using a slotted spoon, lift the bhajis out and place on to a tray lined with kitchen paper. Keep them warm in a low oven while you are cooking the rest.
Serve the bhajis with the tomato chutney.
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