My lovely boyfriend made us a lovely curry over the weekend and I rustled up these to stave off the hunger pangs and to use up some of the stuff languishing in the bottom of the veg box. Based on River Cottage’s three good things principle, they showcase three yummy ingredients perfectly and are, I have to say, the bestest bhajis I have ever made *polishes halo*.
For 10-12 bhajis you need
2 onions, sliced
1/2 cauliflower, the florets cut into thin slices
2 large handfuls of fresh coriander, roughly chopped
1/2 cup garam flour
1/2 tsp baking powder
salt and pepper
water to mix the batter
Oil for deep frying
Place the garam flour, baking powder and salt and pepper in a bowl and add enough warm water to make a batter with the consistency of fresh custard (you should be able to run your finger through it and it not fill back up again iyswim…). Toss in the veg and mix thoroughly.
Heat the oil and fry teaspoonfulls of the batter in the oil until golden brown. Turn over half way through to ensure even cooking. You can make larger ones if you want, but I find they tend to be a bit underdone in the middle and prefer the canape approach.
Serve with chutney or raita or whatever else you fancy. Leave some space for the main course! They keep well and are nice cold the next day for a packed lunch or you can reheat in an oven for about 10 mins.