Vegetable Bhaji

20 min 4 servings

2 cups (185g) besan (chickpea) flour
1 tablespoons cumin seeds, toasted
1 teaspoon chilli powder
½ teaspoon ground turmeric
250 ml cold water
250g thinly sliced assorted vegetables- such as red onion, eggplant, carrots and snowpeas
1 green chilli, deseeded and finely chopped
2 tablespoons chopped coriander
Sea salt and freshly ground black pepper
200ml LURPAK Cooking Liquid, approximately
1 bunch fresh curry leaves
1 cup mint riata or yoghurt, to serve 

Vegetable Bhaji

Preparation

  1. Mix together the flour, cumin seeds, chilli powder and turmeric in a large bowl. Add the water and mix to a smooth batter.  Fold in the vegetables, green chilli and coriander. Season with salt and pepper.
  2. Heat a frying pan over medium high heat and add 50 ml of Lurpak Liquid.  Shallow fry heaped tablespoons of the vegetable mixture, in batches, for 5 minutes each side, until golden and crispy, replenishing the Lurpak Cooking Liquid as necessary.
  3. Transfer the cooked bhaji onto a plate lined with paper towel.
  4. Fry the curry leaves for a few seconds in  Lurpak Cooking Liquid and then drain. Serve the bhaji, garnished with the fried curry leaves and accompanied by the riata or yoghurt.

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