serves 4
ingredients
175g/6oz gram flour
1 teaspoon bicarbonate of soda
2 teaspoons ground coriander
1 teaspoon garam masala
11⁄2 teaspoons ground turmeric
11⁄2 teaspoons chilli powder
2 tablespoons chopped fresh
coriander
1 small onion, halved and sliced
1 small leek, sliced
100g/4oz cauliflower, blanched
vegetable oil for deep-frying
For the sauce
150ml/5fl oz Greek-style yogurt
2 tablespoons chopped fresh mint
1⁄2 teaspoon ground turmeric
1 garlic clove, crushed
• Sift the flour and bicarbonate of soda into a mixing bowl, add the spices
and fresh coriander, and mix thoroughly. Divide the mixture between
three separate small bowls. Stir the onion into one bowl, the leek into
another and the cauliflower into the third. Add 4 tablespoons cold water
to each bowl, and mix each one to form a smooth paste.
• Heat enough oil for deep-frying in a wok or heavy pan. Using two
tablespoons, form the mixture into rounds. Cooking in batches, fry the
bhajias in the oil until golden brown. Remove with a slotted spoon and
drain on kitchen paper.
• Mix all the sauce ingredients together, and pour into a small serving
bowl. Serve with the warm bhajias.
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