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Mixed Bhajis

Ingredients Required:

1 Coriander (Bunch)(s)

item(s)

£1.35

1kg Leeks.(s)

kg

£1.98

1kg Onions (Brown)(s)

kg

£0.99

1 Green Romanesco Cauliflower (s)

item(s)

£0.99

1 Red Pepper(s)

item(s)

£1.00

1 Mint (Bunch)(s)

item(s)

£1.00

1 Garlic (Loose Bulb)(s)

item(s)

£0.35

Olive Oil

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.

Ingredients:

BHAJIS

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. 

 

SAUCE

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. 

 

Directions:

  1. Sift the flour, bicarbonate of soda (baking soda) and salt to taste into a mixing bowl, add the spices and fresh coriander. mix thoroughly.
  2. 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.
  3. 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.
  4. Mix all the sauce ingredients together and pour into a small serving bowl. Garnish with mint sprigs and serve with the warm bahjis.