adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetable bhaji salad
Vegetable bhaji salad
0 Likes
Total Time:
25 minutes
A modern take on onion bhaji served with a crisp salad.
Ingredients:
  • 2 carrots
  • 3 spring onions trimmed
  • 2 red onions
  • 2 fresh red chillies deseeded and finely chopped
  • 2.5 cm piece fresh ginger peeled and finely chopped
  • 150 ml vegetable oil
  • mustard seeds
  • 100 g rocket washed and spun dry
  • 75 g chickpea flour
  • 75 g plain flour
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika or chilli powder
  • ½ level teaspoon salt
  • 1 small cucumber
  • 50 ml fat-free natural yoghurt
  • 1 small bunch fresh coriander leaves chopped
  • 2 lemons 1 cut into wedges
  • olive oil
  • salt
  • freshly ground black pepper
  • 1 leek
Instructions:
  • Combine the flours and ground spices in a bowl, then gently pour in 250ml water. Mix with a wooden spoon or whisk until a bright yellow batter forms. Set aside after adding salt. Use a speed peeler to cut the cucumber into long ribbons. For the dressing, blend yoghurt with coriander, juice of 1 lemon, a splash of olive oil, and season well. Set aside. Slice leek, carrots, spring onions, and red onions into matchstick-sized strips, and mix with chillies and ginger. In a large non-stick frying pan, heat oil until very hot. Toss the vegetables with batter and mustard seeds, then carefully fry tablespoonfuls of the mixture until crispy. Drain on kitchen paper. Serve by placing rocket and cucumber ribbons on plates, drizzling with yoghurt dressing, and topping with 2-3 bhajis. Garnish with lemon wedges.

Similar Recipes