How to Make a Wholesome, Authentic Vegetable Bhaji in Ten Minutes (Vegan-Friendly)

How to Make a Wholesome, Authentic Vegetable Bhaji With Chef Hussain
An authentic vegetable bhaji, no flour or deep-frying here! If you want to taste original, genuine Indian cuisine this video is for you. What's more, this recipe is vegetarian and vegan-friendly.
🍛 What is a Bhaji?
A bhaji, bajji, bhajiya or bajji is an Indian snack or starter that is similar to a fritter. In the west, you may hear the term pakora being used interchangeably. In Anglo-Indian culture, the onion bhaji is the most well-known and is often served with other Indian snacks and accompaniments like mango chutney. The UK even holds the record for the biggest onion bhaji ever made, coming in at a whopping 102.2 kilograms. Don't worry, Hussein's recipe won't be that big!
🔥 Is a Bhaji Hot?
That's entirely up to you! There are different variations of bhaji that have different heat levels, but we prefer to keep a little milder. Tip: Add some chopped chilli to spice this dish up.
🛒 Ingredients:
-3 tbsp rapeseed oil
-1 medium onion
-1 1/2 vine tomatoes
-500g mixed veg (broccoli, peas, carrots)
-1 tsp salt
-2 tsp garlic & ginger paste
-1 tsp Kasuri Methi
-1/2 tsp coriander powder
-2 pinches of fresh coriander leaves
-1 tsp Jeera powder (roasted cumin powder)
-1/4 tsp Haldi powder (turmeric)
-1/2 tsp Kashmiri chilli powder
-1/4 cup of water
📖 Recipe:
1. Place your pan on the hob and let it heat up.
2. Add 3 tbsp of rapeseed oil to the pan.
3. While the pan heats, finely slice your onion.
4. Add your onion to the pan and push around for 30-60 seconds.
5. Add a tsp of salt to taste.
6. Brown the onions.
7. Add two tsp of garlic and ginger paste and work in.
8. Slice and dice one tomato, then add to the pan.
9. Fry for 1 minute then add the mixed veg.
10. Fry for 30-60 seconds and add a tsp of Kasuri Methi.*
11. Add 1/2 tsp of coriander powder, a tsp of Jeera powder, 1/4 tsp of Haldi powder and 1/2 tsp of Kashmiri chilli powder.
12. Mix all the spices into the veg.
13. Add the 1/4 cup of water to the pan and fry for one minute.
14. Chop half a vine tomato into bigger cubes and add to the pan.
15. Add a pinch of Kasuri Methi and 2 pinches of fresh coriander leaves.
16. Stir in, serve up and enjoy!
*crush the leaves in your fingertips for a fuller flavour.
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