Party Food - Cauliflower and Leek Bhajis

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

300g cauliflower
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.

Chickpea xx