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Rainy day recipe: Vegetable bhajis


Karen here with another quick, easy and tasty recipe for you. Perfect for a rainy day comfort food. This is great if you want to use up any veg you have in your kitchen and you can adapt it in so many ways to make your bhajis just how you like them. If you like them spicy, add more chilli, or if you like a different spice profile, just do some spice swapping. I like them tandoori style and with lots of greens but the recipe below is the original that I always base my bhajis on.


INGREDIENTS

  • 1 onion (finely sliced)

  • 1 large potato (grated)

  • Around 200g vegetables (I used broccoli and courgette, part steamed) (You could also use cauliflower, kale, leeks, raw or cooked)

  • 125g gram flour

  • ½ tsp turmeric

  • 2 tsp garam masala

  • 1 tsp ground cumin

  • ½ tsp chilli flakes or chopped chilli

  • ½ tsp salt

  • 500ml sunflower or vegetable oil to fry

  • You can also add chopped fresh coriander.

METHOD

  • Mix all the veg in a bowl. I part cooked my veg but you can use raw or cooked if you are using leftovers.

  • Add the gram flour and spices and then slowly add water whilst mixing till the flour becomes a batter. I find I usually need around 40-45mls.

  • Heat the oil in a small frying pan over a medium heat.

  • Test it is hot enough by dropping some of the mixture in and seeing if it sizzles.

  • Add a spoonful of the mixture, one at a time, to the oil. Use spoons to keep your hands away from the hot oil.

  • Fry for around 4 minutes, 2 minutes on each size. Or until brown.

  • Put each bhaji on a plate lined with kitchen roll. You can allow to cool and eat cold or put them in a warm oven to keep warm whilst you finish making the rest of the bhajis.

I hope you enjoy making these. They are delicious and can be adapted in so many ways to suit your taste.


Thanks for reading,

Karen


Komen


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