Breakfast bhaji

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.


For the breakfast bhaji

Preparation method

  1. 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.

  2. 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.

  3. 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 naan breads and a fried egg.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4-6

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