Name: Bhaji with raita
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: Bhaji; 1 cup plain flour; 2/3 cup cornflour; 1 teaspoon hot chilli powder; 1 teaspoon ground turmeric; 1 teaspoon salt; 250 gram packet rainbow salad; 6 curry leaves, shredded; vegetable oil, to deep fry; raita, to serve; Raita; 1 continental cucumber, peeled, seeded, chopped finely; 2 small tomatoes, seeded, finely chopped; 1/3 cup natural yoghurt; 1/4 cup chopped coriander; 1 teaspoon fennel seeds, to serve

Bhaji with raita

This recipe for delightful Indian fritters makes a great idea for a snack or party starter. They're so easy to make.

Serves 6

Prep

10M

Cook

15M

Total

25M

Ingredients

Bhaji

1 cup plain flour

2/3 cup cornflour

1 teaspoon hot chilli powder

1 teaspoon ground turmeric

1 teaspoon salt

250 gram packet rainbow salad

6 curry leaves, shredded

vegetable oil, to deep fry

raita, to serve

Raita

1 continental cucumber, peeled, seeded, chopped finely

2 small tomatoes, seeded, finely chopped

1/3 cup natural yoghurt

1/4 cup chopped coriander

1 teaspoon fennel seeds, to serve

Method

1.To make raita, combine cucumber, tomato, yoghurt and coriander in a medium bowl. Season to taste with salt. Spoon into a bowl; sprinkle with fennel seeds.

2.Sift flour, cornflour. spices and salt into a medium bowl. Add 1 cup water. Whisk until smooth. Stir in salad and curry leaves until combined.

3.Pour oil into a large saucepan to a depth of 10cm. Heat over high heat (until a bread cube crisps quickly, without absorbing oil).

4.Deep-fry heaped tablespoons of vegetables, three at a time. for 4-5 minutes or until golden brown. Drain on paper towels.

5.Serve Bhaji with Raita.

Rainbow salad is a convenient packaged salad mix of carrot, beetroot and broccoli stems. You can make your own rainbow salad by cutting mixed vegetables into matchsticks. Curry leaves have a pungent curry aroma and taste. They are available fresh or frozen from Asian food stores. Fennel seeds give an aniseed flavour, but are optional. You could sprinkle leftover seeds on scones or damper before baking.
Note

Women's Weekly Food