'No waste' Bhajis with mint and amchur yoghurt.

Crispy, Crunchy, Punchy Zero waste Bhajis

This ‘zero waste’ Bahji recipe aims to eradicate those ‘bottom of the fridge’ , ‘last man standing’ vegetables. The recipe is a framework and very simple, but it means you can get the most of an unlikely bunch of ingredients. You can switch up the vegetables to match whatever you have cowering in the bottom of the fridge..

This is what I found.. The principle is the same for any variations and it works with just about anything!

Feeds 2. Prep 10 minutes. Cooking 15 minutes.

1/3 aubergine sliced and cut into batons

1/4 sweet potato sliced and cut into batons

1/4 small green cabbage sliced

3 mushrooms broken with fingers

1/2 onion peeled and sliced

1/2 spring onion sliced

1 large green piece of leek washed dried and sliced

1/4 cauliflower, broken up or sliced, it’s up to you

Dry mix:

5 tbs corn four

3 tbs plain flour

3 tbs rice flour

1 tsp bicarb

1 tsp baking powder

Spices:

2 tsp cumin

2 tsp deggi mirch

2 tsps tumeric

1 tsp amchur powder

1 tbs flaked Sea Salt

500 ml of organic Clearspring Sunflower oil for frying

Mint yoghurt:

a good pinch of mint leaves chopped roughly

1/2 tsp amchur

2 tbs thick yoghurt

Method:

Take all the sliced vegetables and put them into a bowl, scrunch with your hands and mix them up. Add all the dry ingredients and spices and mix them all together. Sprinkle with water and stir with your hands until it all comes together to a sort of thick clumpy batter. Heat the oil to 160c. I use a temperature probe. Test it by putting a bit of batter or a single piece of veg into the oil, if it starts to fizz and sizzle then you are good to go.

Get a large kitchen spoon of the mix and gently put it into the oil and allow to fry. I did 2 or 3 bhajis at a time, but it depends on how big your pan is and how fast you want to do it. Fry the bhajis until they are crisp and then scoop them out using a slotted spoon onto kitchen roll. Season with salt and I aded a pinch of amchur too.

Its yummy with a spoon full of minted yoghurt to dip into, but equally good for using up dips and condiments in the fridge. We used up our mint and chilli jelly.