Halloumi Bhajia
Try these Halloumi Bhajia for an Indian inspired take on a halloumi fritter. It's salty, spicy, and served with sweet chilli sauce.
Ingredients
For the halloumi bhajia:
- 450 g halloumi
- 4 spring onions finely sliced (these are scallions for US readers)
- 1 tsp ground cumin
- 1 tsp Kashmiri chilli powder
- 1/2 tsp ground turmeric
- 1 tsp mango powder also known as amchoor/amchur
- 1/4 tsp garam masala
- 1 tsp salt
- 1 green chilli finely sliced (optional)
- 3 cloves garlic grated/minced
- 2 " ginger grated/minced
- Handful fresh coriander roughly chopped
- 100 g chickpea flour also known as gram flour
- 30 g cornflour this is cornflour for UK readers and corn starch for US readers
- 4-5 tbsp of water
- 1 tsp baking powder
- 1 tbsp neutral flavoured oil e.g. sunflower, vegetable, rapeseed
- Neutral flavoured oil for deep frying
For the sweet chilli sauce:
- 6 tbsp sriracha sauce
- 2 tbsp honey or maple syrup/agave
Instructions
For the bhajia:
- First start by roughly chopping the halloumi, then transfer to a mixing bowl
- Next add the sliced spring onions to the bowl
- Then add in the salt, turmeric, cumin, chilli powder, and mango powder. Also add in the coriander, garlic, ginger, and green chilli. Mix to combine
- Add in the chickpea flour and cornflour (corn starch for US readers) to the halloumi and spices mixture. Mix to combine, it will be quite a dry mixture at this stage so don’t worry
- Then gradually add in the water whilst mixing at the same time until it forms a thick, sticky, and cohesive batter
- Finally add in the 1tbsp of oil and the baking powder and mix once more
- Heat the oil to 180’C for deep frying. Take a heaped tbsp of the mixture and form into a rough ‘round’ shape. Then deep fry in batches until golden brown all over
- Remove the halloumi bhajia and transfer aside to a paper towel lined tray to drain any excess oil
For the sweet chilli sauce:
- Simply mix together the sriracha and honey together