Vegetable Bhaji Salad with Sour Cream, Lemon And Coriander
A Jamie Oliver Sainsbury's recipe for Vegetable Bhaji Salad with Sour Cream, Lemon And Coriander.
Ingredients
- 75 g chickpea flour 75g plain flour
- 1 x 5ml spoon turmeric 1 x 5ml spoon cumin
- x 5ml spoon paprika or Chilli powder
- 250 ml water ½ level 5ml spoon of salt
- 1 small cucumber 50ml soured cream
- 2 lemons, 1 cut into wedges Splash of olive oil
- 2 carrots 3 spring onions
- 2 red onions 100g rocket
- 150 ml vegetable oil for frying A pinch of mustard seeds
- 2 red chillies, deseeded and finely chopped
- 2 0.5 cm piece root ginger, peeled and finely chopped
- A small bunch of fresh coriander leaves, chopped
Instructions
- 1
Place the flours and ground spices in a bowl and slowly pour in the water, stirring all the time with a wooden spoon or a whisk to make a bright yellow batter. Stir in the salt, and then put to one side. Peel strips off the cucumber with a potato peeler and keep to one side. Mix the soured cream with the coriander and the juice of 1 lemon. Add the olive oil, season, and put to one side. Slice the vegetables into thin strips - try to get them the size of long matchsticks. Mix with the chilliesand ginger,and setaside. Pour the oilinto a largenon-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 drop a 15ml spoon of the mix into the hotoil. Repeatwiththeremainingmix-youmayhavetofrythebhajisinbatches. 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. Arrange 2 or 3 bhajis on each plate with some rocket leaves and the cucumber strips, drizzle with the dressing and serve with the lemon wedges.