Leek Bhajis

Name: Leek Bhajis
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 dozen
Ingredients: 1 cup (120 g) chickpea flour; 2 tsp curry powder; 1/4 tsp garam masala; 1/4 tsp salt; 1/8 tsp cayenne pepper; 1 cup (140 g) grated butternut squash; 1 cup (95 g) thinly sliced leeks; 1 garlic clove, chopped; 1 tsp chopped ginger; 1/2 cup (125 ml) water; Vegetable oil, for frying

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Preparation 20 MIN

Cooking 20 MIN
Servings 1
Makes 2 dozen
Freezes

The tangy cilantro chutney that puts these addictive fritters over the top is so simple, anyone at your party can take it on. Once the herbs have been properly washed, your food processor will do most of the work. Bonus: These bhajis can be made and frozen in advance. Come party time, just pop ’em in a hot oven.

Ingredients
Preparation

Ingredients

1 cup (120 g) chickpea flour
2 tsp curry powder
1/4 tsp garam masala
1/4 tsp salt
1/8 tsp cayenne pepper
1 cup (140 g) grated butternut squash
1 cup (95 g) thinly sliced leeks
1 garlic clove, chopped
1 tsp chopped ginger
1/2 cup (125 ml) water
Vegetable oil, for frying

Preparation

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
In a bowl, combine the chickpea flour, spices, salt and cayenne pepper. Add the remaining ingredients and mix thoroughly.
Using a 1-tbsp (15 ml) ice cream scoop, drop 6 balls of the mixture at a time into the hot oil. Watch out for splattering. Fry for 3 to 4 minutes or until golden brown. Drain on the paper towels.
Enjoy as is or serve with cilantro chutney (see recipe) or store-bought mango chutney.

Note

Bhajis freeze well after cooking. To serve, reheat in a 350°F (180°C) preheated oven for 10 minutes.

Good with...

Cilantro Chutney

15 min

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