Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
Veg Bhaji Fritters
- 1/2teaspoons curry powder
- 1 large carrot (shredded)
- 1 large red onion (thinly sliced)
- 1 cup vegetable oil
- 1 cup chickpea flour
Yoghurt Dips
- 1/4 cup mint leaves
- 1/4 cup finely grated raw beetroot
- 1tablespoons lemon juice
- 1/4 cup mango chutney
- 1 1/2 cup plain Greek-style yoghurt
- 1 clove small garlic (crushed)
- 12 pappadums
- 1 red capsicum (deseeded, cut into spears)
- 1 Lebanese cucumber (cut into spears)
- 2packets baby cos lettuce (cut into thin wedges)
- 250grams garlic naan bread (cut into wedges)
- 5milliliter olive oil
Method
Step 1 of 5
Spray pappadums lightly with oil. Microwave in batches of 4, directly on turntable, for 45 seconds on 100% power.
Step 2 of 5
To make the yoghurt dips, place 1/2 cup yoghurt into 3 small bowls. Swirl chutney through one portion, beetroot and lemon juice through the second bowl, and mint and garlic through the third bowl. Season each. Arrange dips on a large serving board with naan, pappadums, cucumber, capsicum and lettuce.
Step 3 of 5
To make the veg bhaji fritters, combine flour and curry powder in a large bowl. Stir in 1/3 cup cold water to make a thick batter. Add onion and carrot, stirring to coat well.
Step 4 of 5
Heat 1cm vegetable oil in a large, deep pan over high heat. Working in batches, fry heaped tablespoons of fritter mixture for 2 minutes on each side or until evenly browned and crisp. Drain on paper towel and season with salt.
Step 5 of 5
Add hot fritters to board. Scatter over extra mint leaves and serve.
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