Salad Pea Bhaji style with mango chutney


(For 4 portions)


  • 100g rice flour
  • 5 egg whites from medium eggs
  • 20 pieces of Salad Pea


  • 24 pieces of Salad Pea
  • 4 red onions small to medium
  • 80g mango chutney with chunks
  • 2 tbsp flour
  • ¼ of a tsp baking powder
  • ¼ of a tsp sumac
  • ¼ of a tsp paprika
  • 5 tbsp water
  • oil for frying



  • Mix together the rice flour and the egg whites.
  • Divide the mix into 4 and lay each wafer mix on a non-stick baking paper and arrange 5 pieces of Salad Pea on top of each wafer.
  • Add another baking paper on top of each wafer and cook in the oven at 180℃ for 6 to 8 minutes, then remove the first layer of paper on top and put back in the oven for another 5 minutes or until golden brown. Remove and place on a cooling rack until use.


  • To make the batter, blend together the flour, baking powder, sumac, paprika and water (in that order). Whisk well and leave aside.
  • Peel and slice the red onions very finely and mix in and crush a little with 20 pieces of Salad Pea.
  • Pour the vegetable mix into the batter and form some portion by pressing in the middle of your hand.
  • Fry each portion until golden brown, lay on a tissue paper once cooked to remove the excess of oil.
  • Serve on the freshly made wafer with one piece of salad pea on each one (see picture) and one spoon of Mango chutney
  • Enjoy!

Recipe: Franck Pontais

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