Name: Enoki Bhaji with Mint Raita
Prep time: 36 min
Cook time: 4 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g enoki mushrooms; 2 tbsp chopped coriander; 1 red chilli, finely chopped (optional); 1 tbsp minced ginger; 2 garlic cloves, minced; ¼ tsp table salt; ⅔ cup besan (chickpea) flour; ⅓ cornflour; ¼ tsp baking powder; ½ tsp garam masala; ½ tsp ground coriander; ½ tsp ground cumin; 3 tbsp cold water; Canola oil, for deep frying; ⅓ cup plain yoghurt; 3 tbsp finely chopped mint; Pinch of garam masala; 1 tsp lime juice; ¼ tsp salt

Yields4 ServingsPrep Time36 minsCook Time4 minsTotal Time40 minsCategoryQuick Meals, Snacks

For the bhaji

200 g enoki mushrooms

2 tbsp chopped coriander

1 red chilli, finely chopped (optional)

1 tbsp minced ginger

2 garlic cloves, minced

¼ tsp table salt

⅔ cup besan (chickpea) flour

⅓ cornflour

¼ tsp baking powder

½ tsp garam masala

½ tsp ground coriander

½ tsp ground cumin

3 tbsp cold water

Canola oil, for deep frying

For the raita

⅓ cup plain yoghurt

3 tbsp finely chopped mint

Pinch of garam masala

1 tsp lime juice

¼ tsp salt

Make the Mint Raita

In a small bowl, combine the yoghurt, mint, garam masala, lime juice, and salt. Mix well and set aside in the fridge until ready to serve.

Heat the canola oil in a deep fryer or deep pan to 180°C.

Prepare the Bhaji Mix

Trim the base of the enoki mushrooms and gently separate the strands. Place them in a mixing bowl. Add the chopped coriander, red chilli (if using), ginger, garlic, and salt, and mix to combine.

Add the besan flour, cornflour, baking powder, garam masala, ground coriander, and ground cumin. Using your fingers, gently toss the mixture to coat the enoki strands evenly.

Once the deep-frying oil is pre heated, finish the bhaji mix. Add 2 tablespoons of the cold water and mix. If the mixture is still too dry to bind loosely, add the remaining tablespoon gradually until it just holds together lightly. The mixture should be tacky but not wet or compacted.

Fry the Bhajis

Working in batches, loosely gather a tablespoon of the mixture (do not compress it—allow the strands to remain airy and natural) and carefully place into the hot oil. Add 5–6 bhajis at a time.

Using a spider or slotted spoon, carefully turn the bhajis to ensure even cooking. Fry until golden brown, crisp, and cooked through—about 3–4 minutes.

Drain on paper towel. Repeat with the remaining mixture.

To Serve

Serve the enoki bhajis warm, alongside the mint raita for dipping.

Ingredients