Vegetable bhaji salad

Name: Vegetable bhaji salad
Total time: 25 min
Yield: 4
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

With cool yoghurt dressing

Vegetarianv

“My twist on the curry house classic – a deconstructed onion bhaji with a fresh, crunchy salad ”

Serves 4

Cooks In25 minutes

DifficultySuper easy

Vegetables British Sides Vegetable sides

Nutrition per serving

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

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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

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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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