Vegetable bhaji salad

With cool yoghurt dressing

Vegetable bhaji salad

Vegetable bhaji salad

Serves Serves 4
Time Cooks In25 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 395 20%
  • Fat 24g 34%
  • Saturates 2.8g 14%
  • Sugars 12.4g 14%
  • Salt 1.11g 19%
  • Protein 8.9g 18%
  • Carbs 38.2g 15%
  • Fibre 6.1g -
Of an adult's reference intake
Tap For Method


  • 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
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. 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.
  2. 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.
  3. 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.
  4. 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.