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
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.
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.
Transfer the cooked bhaji onto a plate lined with paper towel.
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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