Unusual recipes

Vegetable bhaji salad

Vegetable bhaji salad

Vegetable bhaji salad

With cool yoghurt dressing

With cool yoghurt dressing

Serves 4

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 395 20%

  • Fat 24g 34%

  • Saturates 2.8g 14%

  • Sugars 12.4g 14%

  • Salt 1.11g 19%

  • Protein 8.9g 18%

  • Carbs 38.2g 15%

  • Fibre 6.1g -

Of an adult's reference intake

Ingredients

  • 2 carrots
  • 3 spring onions , trimmed
  • 2 red onions
  • 2 fresh red chillies , deseeded and finely chopped
  • 2.5 cm piece fresh ginger , peeled and finely chopped
  • 150 ml vegetable oil
  • mustard seeds
  • 100 g rocket , washed and spun dry
  • 75 g chickpea flour
  • 75 g plain flour
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika or chilli powder
  • ½ level teaspoon salt
  • 1 small cucumber
  • 50 ml fat-free natural yoghurt
  • 1 small bunch fresh coriander , leaves chopped
  • 2 lemons , 1 cut into wedges
  • olive oil
  • salt
  • freshly ground black pepper
  • 1 leek

Method

  1. Put the flours and ground spices in a bowl and slowly pour in 250ml water. Stir with a wooden spoon or a whisk to make a bright yellow batter. Add the salt, then put to one side.
  2. Cut the cucumber into long ribbons with a speed peeler and keep to one side. To make the dressing, mix the yoghurt with the coriander and the juice of 1 of the lemons. Add a splash of olive oil, season, and put to one side.
  3. 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 the ginger.
  4. 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 scoop out a tablespoon of the coated vegetables. Press flat with the back of a fork and carefully drop into the hot oil. Repeat with the remaining vegetables - you may have to fry the bhajis in batches. Move them around a little in the hot oil (with a pair of tongs) to make sure they aren't sticking together. Fry for a minute or so on each side until crispy, then drain on kitchen paper. Place some rocket and cucumber ribbons on individual plates, drizzle with the yoghurt dressing and top with 2 or 3 bhajis. Serve with the lemon wedges.


Watch the video: Japanese Kani Salad Recipe. Healthy Foodie (December 2021).