Spiced Vegetable Bhajis (Aloo Gobi Bhajias)

A delicious take on the classic favourite - the Onion Bhaji - these are similarly deep fried, but use potato and cabbage, as well as onion. The mix of vegetables give them a great taste and texture, and the spices of our Madras paste mean they have a terrific kick.

Serves: 4 people
Preparation time: 20 mins
Cooking Time: 5 mins
Difficulty: Moderate

Spiciness

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Onion Bhajis (Onion Bhajias)

This recipe features

Ingredients

5 medium potatoes, boiled
1 small onion, diced
50g cabbage, shredded
2 tbsp Patak's Madras Paste
salt to taste
pinch of sugar
1 tsp lemon juice
2 tbsp fresh coriander, chopped

For the batter:

175g gram flour (chickpea flour)
salt (to taste)
175ml water
1 tsp cumin seeds (optional)
Oil for deep frying

Methods

Combine the flour, salt, cumin seeds (if using) and water to make a batter and leave for 20 mins.
Mash the boiled potatoes and mix the remaining ingredients
Heat the oil for frying
Divide the spiced vegetable mash into 12 equal sized balls. Flatten them slightly in the palms of your hands and dip each ball into the batter and deep fry for a few minutes gently turning in the oil until they are lightly brown on all sides.
Serve with a fresh cooling raita.