Vegetable Bhaji Salad with Sour Cream, Lemon And Coriander
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
75g chickpea flour 75g
plain flour
1 x 5ml spoon turmer 434i82e ic 1 x 5ml spoon cumin
½ x 5ml spoon paprika or Chilli powder
250ml water ½ level 5ml spoon of salt
1 small cucumber 50ml soured cream
2 lemons, 1 cut into wedges Splash of olive oil
Salt and freshly ground Black pepper 1 leek
2 carrots 3 spring onions
2 red onions 100g rocket
150ml vegetable oil for frying A pinch of mustard seeds
2 red chillies, deseeded and finely chopped
2.5cm piece root ginger, peeled and finely chopped
A small bunch of fresh coriander leaves, chopped
Method
Place the flours and ground spices in a bowl and slowly pour in the water,
stirring all the time with a wooden spoon or a whisk to make a bright yellow
batter. Stir in the salt, and then put to one side. Peel strips off the cucumber with a potato
peeler and keep to one side. Mix the soured cream with the coriander and the
juice of 1 lemon. Add the olive oil, season, and put to one side. Slice the vegetables into thin strips - try
to get them the size of long matchsticks. Mix with the chillies and ginger, and
set aside. Pour the oil into a large non-stick frying pan and heat until very
hot. Mix the vegetables, a little at a time, with some of the batter, add a
pinch of mustard seeds and drop a 15ml spoon of the mix into the hot oil. Repeat with the remaining mix - you may have
to fry the bhajis in batches. Press the bhajis down with the back of a fork and
make sure they aren't touching each other or they might stick together. Fry for
a minute or so on each side until crispy, then drain on kitchen paper.
Arrange 2 or 3 bhajis on each plate with some rocket leaves and the cucumber strips, drizzle with the dressing and serve with the lemon wedges.
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