• 100g gram flour
  • 30g gluten free flour
  • 200ml Singha beer (or any)
  • 1 tbsp melted butter
  • 1/2 lemon - juice squeezed
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 2 tsp root ginger, finely grated
  • 2 green chillies, finely chopped
  • Salt, to taste
  • 2 cloves garlic, finely chopped
  • Small bunch coriander, chopped
  • 2 large white onions - halved, core removed and thinly sliced
  • Rapeseed oil for frying
  • 1 large cucumber
  • 2 cups greek yoghurt
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 lemon
  • Small bunch of mint, finely chopped
  • 3 tablespoons of freshly grated coconut
  • Salt and freshly ground black pepper


  1. For coconut raita: Cut the cucumber in half and scoop out the seeds. Grate into a bowl and squeeze out as much liquid as you can.
  2. Add the yoghurt, coriander and cumin powder, salt and pepper and the grated coconut and chopped mint. Squeeze in the lemon juice to taste. Mix well and serve.
  3. For the bhajis: Sift the flours into a mixing bowl. Add the turmeric, cumin powder, chillies, ginger, garlic and coriander.
  4. Add the melted butter and lemon juice, then whisk in the beer, pouring as you whisk. Mix in the sliced onions with your hands.
  5. Heat your fryer to 180C and shape the bhajis using your hands. Fry your bhajis in batches for around 3-4 minutes depending on the size, until crispy and golden.