Courgette bhaji with nasturtiums and chilli

Courgette bhaji with nasturtiums and chilli

PT30M

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  • 5 courgettes, medium
  • 170g of gram flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin seeds, crushed
  • 15g of salt, plus extra for seasoning
  • 80ml of sparkling water
  • 1l sunflower oil, for deep-frying
  • 1 dash of rapeseed oil
  • 1 knob of unsalted butter
  • chilli oil, for brushing and drizzling
  • nasturtium leaves, and flowers, to garnish
  • 100g of thick yoghurt
  • 1 tbsp of mint leaves, finely chopped
1
Peel and coarsely grate 4 of the courgettes, reserving the peelings. Toss the grated courgette flesh with the salt and set aside
2
Add the rapeseed oil and butter to a frying pan over a high heat, then add the courgette peelings. Sauté, covered, until the peelings are tender (about 5 minutes). Transfer to a blender and blitz until smooth, then season and set aside
3
Preheat an oven to 180°C/gas mark 4. Slice the remaining whole courgette into thick rounds, season, then place in a single layer on a baking tray. Brush with chilli oil, then roast until soft and just beginning to char
4
Meanwhile, squeeze the grated courgette mixture to remove as much liquid as possible, then mix with the gram flour, garlic powder, onion powder, cumin and sparkling water to create a batter. Pour the sunflower oil into a large saucepan and heat to 175°C
5
Working in batches, use a tablespoon to scoop a spoonful of the courgette mixture into the hot oil and fry for a minute or so each side until golden brown. Drain on kitchen paper as you go
6
To serve, mix the mint leaves into the thick yoghurt. Place a spoonful of the courgette purée in the base of a bowl. Top with a slice of roasted courgette, then add a small spoonful of yoghurt. Place a bhaji (or several) above it. Dress with another drizzle of chilli oil, then garnish with nasturtium flowers and leaves
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