Onion and kale bhaji sandwich

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Serves 1 


Onion and kale bhaji 

Beetroot yoghurt 

Pickled cucumbers 

Lettuce 

Mango chutney 

Chopped red chilli 

Malthouse sourdough


  1. Bahji: Soak 2 sliced red onions in cold water. Meanwhile, sift 80g flour and 20g baking powder into a bowl, then add ½ tsp chilli powder, ½ tsp turmeric, 1 deseeded and chopped green chilli and a generous pinch of salt. Mix in about 100ml cold water to make a thick batter, adding a splash more water if it feels too stiff. Drain the onion slices well, pat dry with kitchen paper and mix into the batter along with a handful of shredded kale. Heat about 5cm of oil in a wok or deep pan; do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface, surrounded by bubbles, and starts to brown, then the oil is hot enough for frying. Lower heaped tablespoons of the bhaji mixture into the pan, a few at a time, and cook for 3-4 minutes until evenly browned and crisp, turning once. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest.
  2. Beetroot yoghurt: In a food processor, whizz together 1 medium cooked and chopped beetroot, 100g Greek yoghurt, ½ tsp cumin, a pinch of salt and a good sprinkle of black pepper
  3. Pickled cucumbers: Use a vegetable peeler to make cucumber ribbons from 1 whole cucumber. Toss the ribbons with 1 tsp of salt in a colander. Leave for 15 minutes, then squeeze out any excess moisture with your hands and pat the ribbons dry with a clean tea towel. Place in a bowl. In a jug, stir together 1 tbsp white wine vinegar, 1 tbsp caster sugar, a few coriander seeds and a small handful of dill, then pour over the cucumber