Indian Bhajis with Spiced Yoghurt

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Indian Bhajis with Spiced Yoghurt

 

 

2 cups besan (chickpeas/garbanzo) flour

2 small Lebanese eggplant, thinly sliced

1 brown (yellow) onion, halved, thinly sliced

50 g (1 3/4 oz) baby spinach leaves, trimmed

1 bunch coriander (cilantro), leaves chopped

1 long green chilli, thinly sliced

1 1/2 teaspoons chilli powder

1 1/2 tablespoons (6 tsp) ground cumin seeds

vegetable oil, for deep-frying

400ml plain soy yoghurt

1 teaspoon caster (superfine granulated) sugar

 

 

1. Sift flour into a large bowl. Make a well in the centre. Gradually

whisk in 2 cups of cold water. Stir in eggplant, onion, spinach,

1/3 cup coriander (cilantro), chilli, chilli powder and 4 tsp cumin.

Mix until well combined.

 

2. Pour oil into a large, heavy-based saucepan or wok until one-third

full. Heat over medium heat until hot. Drop tablespoons of mixture

into hot oil. Cook, in batches, 2 to 3 minutes. Turn over. Cook for 1

to 2 minutes or until golden and cooked through. Use a slotted spoon

to remove to a wire rack over a baking tray.

 

3. Combine yoghurt, sugar, remaining coriander (cilantro) and

remaining cumin in a small bowl. Serve bhajis with spiced yoghurt.

 

 

Serves 6 as a side.