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
- 75g chickpea flour
- 75g plain flour
- 1 x 5ml spoon turmeric
- ½ x 5ml spoon paprika or chilli powder
- 250ml water
- 1 small cucumber
- 50ml soured cream
- Splash of olive oil
- Salt and freshly ground Black pepper
- 1 leek
- 2 carrots
- 2 red onions
- 100g rocket
- 150ml vegetable oil for frying
- 2 red chillies, deseeded and finely chopped
- 2.5cm 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.
- 2
Peel strips off the cucumber with a potato peeler and keep to one side.
- 3
Mix the soured cream with the coriander and the juice of 1 lemon. Add the olive oil, season, and put to one side.
- 4
Slice the vegetables into thin strips - try to get them the size of long matchsticks. Mix with the chillies and ginger, and set aside.
- 5
Pour the oil into a large non-stick frying pan and heat until very hot.
- 6
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 hot oil. Repeat with the remaining mix - you may have to fry the bhajis in batches.
- 7
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.
- 8
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.