WF GF SF VEG
Bring a little bit of Bollywood into your kitchen with these exotic vegetarian morsels. Bhajis are the Indian version
of vegetable fritters, and are perfect as a colourful entrée or canapé at your next backyard soiree.
To veganise: Replace the yoghurt with the Cashew Nut Yoghurt.
© 2019 Lee Holmes / Murdoch Books · Reproduced with permission. · Supercharged Food: Eat Clean, Green & Vegetarian by Lee Holmes (Murdoch Books £14.99). Photography: Steve Brown & Cath Muscat
You Will Need
To make the raita, mix all the ingredients together and place in a serving bowl.
To make the bhajis, sift the besan and baking powder into a large bowl. Add the spices, garlic and ginger and season with salt and pepper. Add 150 ml (5 fl oz) of cold water to make a thick batter, then add the onion and stir until it is well coated.
Heat the coconut oil in a heavy-based frying pan over medium heat. Add a tiny bit of mixture to test the oil temperature – if it bubbles, the oil is hot enough. Cooking several bhajis at a time, add a heaped tablespoon of mixture and shallow-fry until golden brown on each side; I like to form a tablespoon of the mixture into a patty before frying to help keep the shape.
Transfer to a paper towel to soak up the excess oil and cook the remaining batter.
Serve with the minted raita.