Leftover vegetable bhajis recipe
 Golden, crisp bhajis that will help you use up leftovers? You’re not dreaming! These simple, spiced bites are delightful served with raita or chutney. 1 onion, halved and finely sliced (or 5–6 spring onions or 1 small leek, finely sliced)1 large potato, grated, or 1 cooked potato, finely choppedapprox. 200g/7oz raw or cooked cauliflower and/or broccoli and kale125g/4½oz gram flour 1½ tsp garam masala½ tsp turmeric½ tsp ground cumin1–2 green chillies, seeds removed and sliced, or ½ tsp chilli flakessmall handful coriander, chopped (optional) ½ tsp salt500ml/18fl oz–750ml/26fl oz sunflower or vegetable oil, for fryingraita or mango chutney, to serve (optional) 1 onion, halved and finely sliced (or 5–6 spring onions or 1 small leek, finely sliced) 1 large potato, grated, or 1 cooked potato, finely chopped approx. 200g/7oz raw or cooked cauliflower and/or broccoli and kale 125g/4½oz gram flour 1½ tsp garam masala ½ tsp turmeric ½ tsp ground cumin 1–2 green chillies, seeds removed and sliced, or ½ tsp chilli flakes small handful coriander, chopped (optional) ½ tsp salt 500ml/18fl oz–750ml/26fl oz sunflower or vegetable oil, for frying raita or mango chutney, to serve (optional) Method Preheat the oven to 120C/100C Fan/Gas ½.Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt.Mix well, then gradually add just enough water to create a thick batter – how much will depend on the moisture in the vegetables used, but you should need around 3 tablespoons. Heat the oil in an approx. 25cm/10in saucepan to 180C. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Add spoonfuls of the batter to the oil using two dessert spoons, cooking about 4–5 bhajis at a time. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper and keep warm in the oven while you cook the rest.Serve the bhajis hot with the raita or mango chutney, if you like. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt. Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt. Mix well, then gradually add just enough water to create a thick batter – how much will depend on the moisture in the vegetables used, but you should need around 3 tablespoons. Heat the oil in an approx. 25cm/10in saucepan to 180C. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix well, then gradually add just enough water to create a thick batter – how much will depend on the moisture in the vegetables used, but you should need around 3 tablespoons. Heat the oil in an approx. 25cm/10in saucepan to 180C. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add spoonfuls of the batter to the oil using two dessert spoons, cooking about 4–5 bhajis at a time. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper and keep warm in the oven while you cook the rest. Add spoonfuls of the batter to the oil using two dessert spoons, cooking about 4–5 bhajis at a time. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper and keep warm in the oven while you cook the rest. Serve the bhajis hot with the raita or mango chutney, if you like. Serve the bhajis hot with the raita or mango chutney, if you like. Recipe tips After cooking, leave the oil to cool completely, then strain back into the bottle and keep for the next time you fry pakoras, bhajis or poppadoms.