Ingredients

⁣vegetable oil, for deep-frying
pinch salt
6 free-range eggs
20g/¾oz plain flour
For the Scotch egg mix
250g/9oz sausage meat
1 garlic clove, finely chopped
1 small red chilli, finely chopped
10g/¼oz onion powder
pinch of finely chopped fresh coriander
10g/¼ finely grated fresh root ginger
1 free-range egg yolk
For the bhaji mix
60g/2¼oz chickpea flour
60g/2¼oz plain flour
1 tsp garam masala
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne pepper
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground ginger
2 onions, thinly sliced
For the dressing
200g/7oz natural yoghurt
4 tbsp chopped coriander
1 garlic clove, chopped
1 lime, zest and juice
salt and freshly ground black pepper

Method

⁣Heat deep-fat fryer to 160C, or half-fill a deep
pan with oil and heat to 160C or until a piece of bread dropped into the oil
turns golden brown in 20 seconds (CAUTION: Hot oil can be dangerous. Do not
leave unattended).
To cook the eggs, bring a pan of water to the
boil and add a pinch of salt. Boil the eggs for 6 minutes. When cooked, remove
and refresh in ice-cold water. When cool, shell the eggs and set aside.
For the Scotch egg mix, combine all the
ingredients in a bowl and keep in the fridge.
For the bhaji mix, mix all the ingredients in a
bowl and stir in just enough cold water to produce a thick, smooth batter.
To make the bhajis, take a ball of Scotch egg
mix roughly the size of an egg. Flatten it out, and then wrap it around one of
the soft-boiled eggs. Repeat with the remaining eggs.
Roll each Scotch egg in flour and dust off the
excess. Roll in the bhaji mix, then lift out and carefully lower into the hot
oil. Fry them two at a time for 8 minutes. Remove and drain on kitchen paper.
Meanwhile, for the dressing. Mix all the
imgredients together in a bowl. To
serve, place the bhajis on a serving plate and cut in half. Drizzle over the
yoghurt dressing.

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