Name: Indian bhajis with spiced yoghurt
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Cuisine: asian
Ingredients: 500.00 ml besan flour; 2 small Lebanese eggplant, thinly sliced; 1 brown onion, halved, thinly sliced; 50g baby spinach leaves, trimmed; 1 bunch coriander, leaves chopped; 1 long green chilli, thinly sliced; 1 1/2 tsp chilli powder; 30.00 ml ground cumin seeds; Vegetable oil, for deep-frying; 400ml Greek Style Yoghurt; 5.00 gm caster sugar

Indian bhajis with spiced yoghurt

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Crispy vegetarian bhajis, ideal for beginning an Indian culinary journey.

Ingredients:

500.00 ml besan flour
2 small Lebanese eggplant, thinly sliced
1 brown onion, halved, thinly sliced
50g baby spinach leaves, trimmed
1 bunch coriander, leaves chopped
1 long green chilli, thinly sliced
1 1/2 tsp chilli powder
30.00 ml ground cumin seeds
Vegetable oil, for deep-frying
400ml Greek Style Yoghurt
5.00 gm caster sugar

Instructions:

In a large bowl, sift the flour and create a well in the center. Slowly whisk in 2 cups of cold water. Add eggplant, onion, spinach, 1/3 cup coriander, chili, chili powder, and 1 tablespoon cumin. Stir until fully combined.
In a large, heavy-based saucepan or wok, fill one-third full with oil. Heat over medium heat until hot. Spoon mixture into the hot oil in batches. Fry for 2 to 3 minutes, flip, and fry for 1 to 2 minutes until golden and fully cooked. Transfer to a wire rack over a baking tray using a slotted spoon.
In a small bowl, mix yoghurt, sugar, and the leftover coriander and cumin. Serve the bhajis with the spiced yoghurt.

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