bhajis
MAKES 12–14
1 tsp fine sea salt
1 tsp ground turmeric
1 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1 medium aubergine, about 350g, cut in half lengthways then into 1cm cubes
1 tbsp vegetable oil, plus extra for deep-frying
1 medium onion, peeled and finely chopped
BATTER
150g gram (or plain) flour
1/2 tsp fine sea salt
1 tsp ground turmeric
1 tsp toasted cumin seeds
75–100ml warm water
We are most familiar with onion bhajis here in the UK, and these aubergine fritters are a delicious alternative. The word bhajia, literally meaning ‘fried’, has been anglicised to the bhaji or bhajee that we recognise today. The fritters are made with a batter very similar to that used to make pakoras, but here it does not coat the main ingredient, instead the vegetable is finely chopped and mixed through the batter. You can try making the fritters with other vegetables such as courgettes, cauliflower or even okra.
First, make the batter by combining the flour, salt, turmeric and cumin seeds in a large bowl. Gradually stir in enough water to get a thick batter with a slow-dropping consistency. Leave to stand for a few minutes while you prepare the vegetables.
In a small bowl, combine the salt, turmeric, cayenne and black pepper. Sprinkle this over the aubergine and toss to coat. Heat a tablespoon of oil in a large pan and sauté the onion with a pinch of seasoning for 6–8 minutes until golden brown. Add the aubergine and cook for 3–4 minutes or until it has softened. Remove the pan from the heat and cool slightly.
Tip the aubergine and onion mixture into the batter and mix well. Preheat the oven to the lowest setting and heat 6cm of oil in a deep saucepan (or deep-fryer) to 180°C. Gently drop spoonfuls of the bhaji mixture into the hot oil and fry in batches for 4–6 minutes until evenly golden brown and crisp. Drain on a baking tray lined with kitchen paper and keep warm while you fry the rest. Serve hot and crisp with Sweet tamarind and Spicy green chutneys (see pages 217 and 215).
Bombay potato cakes
MAKES 10
75g urad dal
3 medium potatoes, about 750g, peeled and cut into large chunks
1 tsp garam masala
juice of 1/2 lemon
sea salt and freshly ground black pepper
FILLING
2–3 tbsp vegetable oil, plus extra for frying
3cm ginger, peeled and finely grated
2 green chillies, deseeded and finely chopped
1 tsp mild chilli powder
1 tsp cumin seeds, roasted and ground
1/2 tsp ground turmeric
1/2 tsp ground coriander
2 tsp dried mango powder
2 tbsp sultanas or raisins
50g peas, thawed if frozen
plain flour, for dusting
Aloo tikki or potato cakes are one of the most popular snacks in India and they are commonly sold as street snacks, cooked to order on hot portable griddles. My version includes fresh peas and urad dal (split and skinned black gram), which adds texture to the cakes.
Rinse the urad dal in several changes of cold water then soak in a bowl of water for 30 minutes. Meanwhile, boil the potatoes in a pan of well-salted water for 10–15 minutes until tender when pierced with a knife. Drain well and mash while hot with a potato ricer. Stir in the garam masala, lemon juice and seasoning to taste. Leave to cool.
Meanwhile, make the filling. Heat 2–3 tablespoons of oil in a pan. Except for the peas and flour, add all the remaining ingredients to the pan with the drained urad dal and stir-fry for 3–4 minutes until fragrant. If necessary, add a little splash of water to prevent the ingredients sticking to the base of the pan and burning. Finally, tip in the peas and season well. Stir for another couple of minutes until the peas are just cooked through. Transfer the mixture to a large bowl and leave to cool completely.
Shape large spoonfuls of the mashed potato into ten balls. Working with one at a time, flatten the ball to a circle, about 3.5cm wide, and place a teaspoonful of filling in the centre. Fold the edges together to seal in the filling, then shape into a fishcake-like patty. Dust lightly with flour then place on a plate dusted with flour. Heat a thin layer of oil in a wide non-stick frying pan. Fry the patties for 2–3 minutes each side until golden brown. (You may need to do this in several batches.) Drain on kitchen paper and serve with a Tomato and cucumber chutney or Green mango chutney (see pages 224 and 206).
Cottage cheese and sweetcorn fritters
MAKES 12–14
200g fresh sweetcorn kernels (or drained tinned ‘sweetcorn)
2 tbsp vegetable oil, plus extra for deep-frying
2 garlic cloves, peeled and finely chopped
1.5cm ginger, peeled and grated
1 small onion, peeled and finely chopped
sea salt
200ml whole milk
100g curd or cottage cheese
1 green chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp dried mango powder
2 tbsp chopped coriander
150g gram (or plain) flour
I am a big fan of these fritters; they are ideal starters as they have a good balance of mildly hot, sweet and savoury flavours to whet the appetite. You can use any fresh cheese in the batter. I have made these fritters with homemade paneer and even left some of the sweetcorn kernels whole for extra texture.
Put the corn kernels into a food processor and blend to a rough purée. Scrape into a bowl and set aside.
Heat the oil in a pan until hot. Add the garlic, ginger and onion and fry for 4–6 minutes, until the onion is soft and translucent. Add the puréed corn and a pinch of salt and cook for 2–3 minutes. Pour the milk into the pan and bring to a simmer. Gently stir over a medium heat and cook for 3–5 minutes until the mixture is thick and creamy.
Transfer the mixture to a large bowl and stir in the cheese, chilli, cumin, dried mango powder and coriander. Taste, and adjust the seasoning as necessary. Stir in enough flour to get an evenly combined, thick batter.
Preheat the oven to the lowest setting and heat 6cm of oil in a deep saucepan (or a deep-fryer) to 170–180°C. Carefully drop spoonfuls of the batter into the hot oil – do not overcrowd the pan as this will cause the temperature of the oil to drop. Deep-fry for 4–6 minutes, turning frequently, until golden brown all over. Drain on a baking tray lined with kitchen paper and keep warm in the oven while you fry the rest. Serve immediately while the fritters are still warm and crisp.
Spicy vegetable and paneer wraps
SERVES 4
200g spinach leaves
2-3