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Bhajis; Vegetable - Recipe
Any vegetable is known as a bhaji when curried, and this version can contain other vegetable combinations to those given; the principles remain the same.
The optional Ajowan Seeds and Asafoetida add to the character of the dish, but may need a special trip to an Asian grocer. They are made as individual batter 'cakes' and quick to produce.
- Suitable for Vegetarians
- Suitable for Vegans
250gr/ 8 oz Gram Flour
The Juice of ½ a Lemon
3 tablespoons (45ml) Yoghurt
½ teaspoon (2ml) Salt
½ teaspoon each of Ground Cumin, Cumin Seeds, Ground Turmeric freshly0ground Black Pepper & Ajowan (optional)
¼ teaspoon Asafoetida (optional) – if not using, substitute 1 finely-chopped clove of Garlic
1 large Onion, peeled and grated
1 large Potato, peeled and grated
2 medium Carrots, peeled and grated
100gr/3 oz Frozen Peas, thawed but uncooked
1 medium-sized Chili, deseeded and finely-chopped
A few Sprigs Fresh Coriander, chopped including their stalks
1. the flour, yoghurt and lemon juice into a bowl and blend until you have a thick, smooth, batter
2. all the other ingredients and mix them in.
3. mixture should be thick, but drop off a spoon, if it's too thick for this, add a little cold water or some more yoghurt
4. Heat a non-stick frying pan over a medium heat, then drop tablespoons of the bhaji mixture in, and cook until they are brown - turning them over as necessary.