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.
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