Vegetable Bhaji Salad Recipes

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INDIAN VEGETABLE BHAJI



Indian Vegetable Bhaji image

Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup).

Provided by NP

Categories     Side Dish     Vegetables

Time 55m

Yield 6

Number Of Ingredients 16

4 large potatoes, finely chopped
1 cup cauliflower florets
1 carrot, finely chopped
½ cup fresh green peas
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon cumin seed
1 teaspoon black mustard seed
2 whole bay leaves
4 green chile peppers, chopped
3 cloves garlic, chopped
2 teaspoons minced fresh ginger root
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon chili powder
1 sprig cilantro leaves for garnish

Steps:

  • Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
  • Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
  • Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 53.2 g, Fat 5.3 g, Fiber 8 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 48.2 mg, Sugar 6.2 g

ONION & BUTTERNUT BHAJIS WITH ROTIS, MANGO RAITA & MINT SALAD



Onion & butternut bhajis with rotis, mango raita & mint salad image

Have a go at making your own Indian starter - these vegetarian flatbreads come with a fruity yogurt sauce

Provided by Sarah Cook

Categories     Dinner, Starter

Time 1h5m

Yield Makes about 20 bhajis or 10 wraps

Number Of Ingredients 16

10 rotis , sprinkled with water, wrapped in baking parchment and warmed in a low oven (or following pack instructions)
3 Little Gem lettuces , shredded
¼ cucumber , thinly sliced
small bunch mint , leaves picked
½ lemon
3 tbsp korma paste
200g chickpea flour or plain flour
1 tsp baking powder
1 tbsp garam masala
1 tsp turmeric
2 medium onions , finely sliced
250g butternut squash , peeled and coarsely grated
vegetable oil , for frying
250g natural yogurt
85g mango chutney
1 tsp toasted cumin seed

Steps:

  • For the bhajis, mix the korma paste with 250ml cold water. Mix the flour, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash.
  • Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves - dress with some lemon juice.
  • Heat about 5cm of oil in a big wok or deep pan. Add a drop of the batter - when it rises to the surface, bubbling and browning, then the oil is hot enough.
  • Add heaped tbsps of the bhaji mixture to the oil, a few at a time, and cook for a few mins, turning occasionally, until evenly browned and crispy - this should take about 5-6 mins. Lift out onto kitchen paper, sprinkle with a little salt and keep warm in a low oven while you cook the rest.
  • Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.

Nutrition Facts : Calories 328 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

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