INGREDIENTS
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Bhajis
100g chickpea flour
2 free-range eggs, whisked
Large pinch smoked paprika
½ tsp toasted cumin seeds
1 tsp toasted black onion seeds (nigella)
1 tsp chicken bouillon granules
½ tsp turmeric
1 tsp curry powder
8g salt
8 turns black pepper
2 spring onions, thinly sliced
2 courgettes, coarsely grated & squeezed dry
1 carrot, coarsely grated
1 red onion, thinly sliced
1 tsp fresh ginger, chopped
1 tsp parsley, chopped
Few sprigs dill, lightly chopped
Olive oil (for mixing + tray)
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Paprika-Strained Yogurt
250g natural yogurt
4g salt
2g smoked sweet paprika
1g cayenne pepper
8 turns black pepper
1 red onion, finely diced
4 spring onions, sliced on the bias
1 tbsp coriander, chopped
30ml lime juice
Zest of 2 limes
3g espelette or red pepper flakes
Method
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Bhajis
Preheat oven to 180°C.
Mix chickpea flour with spices, bouillon, salt, and pepper.
Add vegetables and eggs, mixing well. Stir in a little oil, then fold through herbs last.
Line a baking tray with parchment and lightly oil it.
Spoon 8–12 neat mounds of batter onto the tray.
Bake 20 mins until golden and set.
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Paprika-Strained Yogurt
Mix yogurt with salt and strain overnight in muslin to thicken.
Stir in paprika, cayenne, pepper, onions, coriander, lime juice, zest, and espelette. Adjust seasoning to taste.