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Vegetable bhaji salad

This is a twist on the onion bhaji you get at your local curry house – great with the yoghurt dressing!

Nutritional Information (amount per serving)

Calories
553kcal
Carbs
5.8g
Sugar
4.2g
Fat
38.1g
Saturates
9.2g
Protein
44.6g

Serves 4   Approx time: 25   Difficulty: super easy

Ingredients

  • 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
  • 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
 

Method

Put the flours and ground spices in a bowl and slowly pour in 250ml water. Stir with a wooden spoon or a whisk to make a bright yellow batter. Add the salt, then put to one side.

Cut the cucumber into long ribbons with a speed peeler and keep to one side. To make the dressing, mix the yoghurt with the coriander and the juice of 1 of the lemons. Add a splash of olive oil, season, and put to one side.

Cut the leek, carrots, spring onions and red onions into thin strips - try to get them the size of long matchsticks. Mix with the chillies and the ginger.

Pour the oil into a large non-stick frying pan and heat until very hot. Mix the vegetables, a little at a time, with some of the batter. Add a pinch of mustard seeds and scoop out a tablespoon of the coated vegetables. Press flat with the back of a fork and carefully drop into the hot oil. Repeat with the remaining vegetables - you may have to fry the bhajis in batches. Move them around a little in the hot oil (with a pair of tongs) to make sure they aren't sticking together. Fry for a minute or so on each side until crispy, then drain on kitchen paper. Place some rocket and cucumber ribbons on individual plates, drizzle with the yoghurt dressing and top with 2 or 3 bhajis. Serve with the lemon wedges.

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