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pan-frying Indian
Vegetable Bhaji Salad with Sour Cream, Lemon and Cilantro

Photo by: David Loftus
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • ¾ cup chickpea flour
  • ¾ cup flour
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika or chilli powder
  • ½ level teaspoon salt
  • 1 small cucumber
  • ¼ cup sour cream
  • A small bunch of fresh cilantro, leaves picked and roughly chopped
  • Juice of 1 lemon
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 leek, trimmed
  • 2 carrots, peeled
  • 3 spring onions, trimmed
  • 2 red onions, peeled
  • 2 fresh red chillies, deseeded and finely chopped
  • a 1-inch piece of fresh ginger, peeled and finely chopped
  • 2/3 cup vegetable oil, for frying
  • A pinch of mustard seeds
  • ¼ pound arugula, washed and spun dry
  • 1 lemon, cut into wedges

Directions

Put the flours and ground spices in a bowl and slowly pour in 1 cup water, stirring all the time with a wooden spoon or a whisk to make a bright yellow batter. Stir in the salt, then put to one side.

Peel strips off the cucumber with a speed peeler and put them to one side. Mix the sour cream with the cilantro and the lemon juice. Add a splash of olive oil, season, and put to one side.

Cut the leek, carrots, spring onions and red onions into thin strips – try to get them the size of long matchsticks. Mix with the chillies and ginger and set aside.

Pour the vegetable 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 the mustard seeds and drop a tablespoon 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 towels.

Arrange 2 or 3 bhajis on each plate with some arugula leaves and the cucumber strips, drizzle with the sour cream dressing and serve with the lemon wedges.


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and 1 tablespoon of olive oil.

 

Nutritional Information

Nutrients per serving (% daily value)

367kcal (18%)
138mg (14%)
23mg (39%)
356mcg RAE (12%)
715mg
82mg
10g
10g
6g
46g
7mg (2%)
355mg (15%)
3g (15%)
17g (26%)
4mg (23%)
 

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