Not the traditional fritter, but a more healthy mix of vegetables fried in spices – equally good as a side dish as it is a breakfast treat.
250g/9oz potatoes, peeled and cut into 1.5 cm cubes
250g/9oz carrots, cut into 2cm x 1cm batons
50ml/2fl oz vegetable oil
2 tsp black mustard seeds
1 medium red onion, finely chopped
1 tsp Kashmiri chilli powder
½ tsp turmeric
2 tomatoes, chopped
½ tsp salt
1 tsp garam masala (from above)
4-6 free-range eggs, fried, to serve
For the garam masala, roast all the spices apart from the nutmeg in a dry frying pan over a medium heat for a couple of minutes until toasted and aromatic. Set aside to cool.
Grate the nutmeg and add to a spice grinder along with the toasted whole spices (you might want to break up the cinnamon stick). Grind everything to a fine powder.
For the Indian bread, mix the flour with the salt in a mixing bowl. Add the melted ghee and 120ml/4fl oz of the water. Mix together, adding a little more water if needed, until you have a soft, but not sticky, dough. Knead in the bowl for a minute or two, then cover and leave to rest for 15 minutes.
Divide the dough into eight pieces. On a lightly floured work surface, roll each piece into a ball. Using a lightly floured rolling pin, roll out the dough into a 13cm/5in circle.
Heat a heavy-based frying pan or griddle over a medium heat. When hot, place one of the circles of dough in the pan and cook for 1-2 minutes, or until bubbles appear on the surface and it puffs up. Flip the bread over, press down with a spatula so that it cooks evenly, and cook for a further minute, or until the bread is golden-brown.
Remove from the pan and put on a warm plate covered by a tea towel and keep warm while you cook the rest.
For the breakfast bhaji, cook the potatoes in boiling salted water for about 10 minutes, or until tender. Remove with a slotted spoon, set aside, then cook the carrots in the same water for about three minutes, or until just tender but still with a bit of crunch.
Heat the oil in a heavy-based saucepan or karahi and fry the mustard seeds until they start to pop. Add the onion and fry over a moderate heat for five minutes, or until softened. Add the chilli powder and turmeric and fry for 30 seconds, then add the potatoes, carrots, tomatoes, salt, garam masala and 50ml/2fl oz water. Cook for 3-5 minutes, stirring to break up the potatoes a bit, until the tomatoes are reduced and jammy.
To serve, brush the Indian bread with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve the bhaji with the Indian breads and a fried egg.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents a compilation of favourite Saturday Kitchen moments.