Vegetable vegan biriyani with carrot salad
A meat and dairy-free, Indian-inspired basmati rice dish with cauliflower, French beans, peas, potatoes, homemade curry paste and carrot salad
Onion & butternut bhajis with rotis, mango raita & mint salad
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes about 20 bhajis or 10 wraps
Skip to ingredients
- 10 rotissprinkled with water, wrapped in baking parchment and warmed in a low oven (or following pack instructions)
- 3 Little Gem lettucesshredded
- ¼ cucumberthinly sliced
- small bunch mintleaves picked
- ½ lemon
For the bhajis
- 3 tbsp korma paste
- 200g chickpea flour or plain flour
- 1 tsp baking powder
- 1 tbsp garam masala
- 1 tsp turmeric
- 2 medium onionsfinely sliced
- 250g butternut squashpeeled and coarsely grated
- vegetable oilfor frying
For the mango raita
- 250g natural yogurt
- 85g mango chutney
- 1 tsp toasted cumin seed
Nutrition: per serving
- kcal328
- fat11g
- saturates2g
- carbs50g
- sugars10g
- fibre4g
- protein8g
- salt0.7glow
Method
step 1
For the bhajis, mix the korma paste with 250ml cold water. Mix the flour, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash.
step 2
Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves – dress with some lemon juice.
step 3
Heat about 5cm of oil in a big wok or deep pan. Add a drop of the batter – when it rises to the surface, bubbling and browning, then the oil is hot enough.
step 4
Add heaped tbsps of the bhaji mixture to the oil, a few at a time, and cook for a few mins, turning occasionally, until evenly browned and crispy – this should take about 5-6 mins. Lift out onto kitchen paper, sprinkle with a little salt and keep warm in a low oven while you cook the rest.
step 5
Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.
