|1 Coriander (Bunch)(s)||
|1kg Onions (Brown)(s)||
|1 Green Romanesco Cauliflower (s)||
|1 Red Pepper(s)||
|1 Mint (Bunch)(s)||
|1 Garlic (Loose Bulb)(s)||
These small bhajis are often served as accompaniments to a main meal, but they are delicious as a starter with a small salad and yogurt sauce.
175g/ 6 oz/ 1 1/4 cups gram flour.
1 tsp bicarbonate of soda (baking soda).
2 tsp ground coriander.
1 tsp garam masala.
1 1/2 tsp turmeric.
11/2 tsp chilli powder.
2 tbsp chopped coriander (cilantro).
1small onion, halved and sliced.
1 small leek, sliced.
100g/ 3 1/2 oz cooked cauliflower.
9-12 tbsp cold water.
vegetable oil, for deep-frying.
150ml 1/4pint 2/3 cup natural (unsweetend) yogurt.
2 tbsp chopped mint.
1/2 tsp turmeric.
1 garlic clove, crushed.
mint sprigs, to garnish.
- Sift the flour, bicarbonate of soda (baking soda) and salt to taste into a mixing bowl, add the spices and fresh coriander. mix thoroughly.
- Divide the mixture into 3 and place in separate bowls. Stir the onion into one bowl, the leek into another and the cauliflower into the third bowl. Add 3-4 tbsp of water to each bowland mix each to form asmooth paste.
- Heat the oil for deep-frying in a deep fryer to 180C/350f for 30 seconds. Using 2 dessert spoons, form the mixture into rounds and cook each in the oil for 3-4 mins. Keep the bhajis warm in the oven while cooking the remainder.
- Mix all the sauce ingredients together and pour into a small serving bowl. Garnish with mint sprigs and serve with the warm bahjis.