- 10 roti, sprinkled with water, wrapped in baking parchment and warmed in a low oven (or following pack instructions)
- 3 Little Gem lettuce, shredded
- ¼ cucumber, thinly sliced
- small bunch mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the bhajis
- 3 tbsp Korma paste
- 200g chickpea flour or plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tbsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp turmeric
- 2 medium onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g butternut squash, peeled and coarsely grated
- vegetable oil, for frying
For the mango raita
- 250g natural yogurt
- 85g mango chutney
- 1 tsp toasted cumin seed
For the bhajis, mix the korma paste with 250ml cold water. Mix the flour, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash.
Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves – dress with some lemon juice.
Heat about 5cm of oil in a big wok or deep pan. Add a drop of the batter – when it rises to the surface, bubbling and browning, then the oil is hot enough.
Add heaped tbsps of the bhaji mixture to the oil, a few at a time, and cook for a few mins, turning occasionally, until evenly browned and crispy – this should take about 5-6 mins. Lift out onto kitchen paper, sprinkle with a little salt and keep warm in a low oven while you cook the rest.
Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.