Leftover Vegetable Bhajis with Yoghurt Balti Curry Dip
Use any leftover vegetables for this recipe, such as carrots, onion, cabbage, potato, spring onions, broccoli, cauliflower and even cauliflower leaves.
Substitutes:
- No carrots? Use onion, cabbage, spring onions, broccoli or cauliflower leaves
- No curry powder? Try with other spices instead such as garam masala powder or a mixture of ground coriander, ground cumin, paprika and ground turmeric.
- No yoghurt? Use cream cheese or creme fraiche instead. If the cream cheese is too thick add a little lemon juice or a splash of water.
- Vegan? Use a vegan yoghurt alternative for the sauce.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 Potato
2 Carrot
2 Spring onions
150 g Gram (chickpea) flour
1 tsp Curry powder
a pinch of Salt
100 ml Water
Vegetable oil (for frying)
For the dip:
10 Mint leaves
5 tbsp Natural Yoghurt
1 tbsp Oddbox balti curry paste
Recipe:
- Prepare the batter: In a large mixing bowl, combine the chickpea flour, curry powder and salt. Slowly whisk in the water to form a thick batter.
- Prepare the veggies: Using a large box grater, grate the potato and carrots. Cut the spring onion into slices and make sure to include the green leafy parts too. Add the vegetables to the batter and mix until well coated.
- Cook the bhajis: Pour enough vegetable oil into a deep frying pan to deep fry the bhajis. Using a tablespoon, form some patties and when the oil is hot (180C/350F) carefully drop the bhajis in and fry for 2-3 minutes, until golden brown on both sides. Drain on a paper towel to remove any excess oil. If you are cooking a big batch of them, keep warm in a preheated oven (lowest setting).
- Make the dip: Finely chop the mint and mix in with the Oddbox balti curry paste and yoghurt.
- Serve: Serve the hot bhajis with the mint, balti dip and a sprinkle of flaky sea salt. Enjoy!
How to store
The batter will keep for 1-2 days in the fridge. Once cooked, store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat in the oven until crisp.
