Cauliflower and Leek Bhajis
The family are gathering ready for the party tomorrow and the shopping cleaning and cooking is being stepped up a pace as I keep looking at my watch and having a little panic. I've been running around in such a flap I didn't even realise I had my top on inside out all day.
This afternoon I made some Cauliflower and Leek Bhajis ready for tomorrow, I love Indian food and these tick all the boxes for me as they are veggie and gluten free. I found this recipe in The Guardian under the Susanna Booth food section, they are really easy to make, and they make a change from Onion Bhajis
2 med. leeks
1 tbsp olive oil
100g gram (chickpea) flour
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
pinch of salt
80 ml water
2 tsp mango chutney
2 tsp tomato puree
olive oil for drizzling
Preheat oven to 180c/350f/gas4
Wash and prepare the cauliflower and leeks. Dice the cauliflower into tiny pieces, cut the leeks lengthwise and then into thin slices. Fry gently in the oil for 5 mins until just soft.
Put the gram flour, spices and salt in a bowl. Add the water, chutney and tomato puree and mix to a smooth paste. Add the fried vegetables and stir until everything is well coated.
Drizzle oil across a baking tray and distribute it evenly across the tray. Dollop the bhaji mix on the tray 1 tbsp at a time. Flatten them a little and drizzle more oil over the top.
Bake for 10 - 15 mins until a little brown. Flip them over and bake for a further 10 - 15 mins until well browned and glistening.
Usually the amount stated above is fine, but for the party I have doubled the amount which made 25. They can be eaten hot or cold. Serve with your favourite dip, I like raita with mine.