As autumn is rolling in, the weather is turning cooler, the days are getting shorter in terms of hours of light and it really is the time for comfort food. I don't know about you but my go to is always something spicy. These mixed vegetable bhaji are quick to make and oh so tasty, with a perfect kick of spice to warm you up.

Traditionally made with gram (chickpea) flour, but I wanted to show you a great substitute using yellow corn flour, which is sometimes easier to acquire.

Supplies

INGREDIENTS:

4 Potatoes
4 Carrots
2 Bell peppers
2 Onions
Fresh chillis
400 g yellow corn flour (can us gram or rice flour)
Sparkling water
Bunch of fresh mint or coriander
1 tbsp cumin
1 tbsp paprika
1 tbsp curry powder
Salt and pepper
250 g plain yogurt
Frying oil
Tortilla wraps
Lettuce (to garnish)
Tomatoes (to garnish)

TOOLS:

Frying pan
Electric blender
Bowls
Spoons
Spatula
Cooling tray

Step 1: Prepping the Vegetables

Shred / grate the potatoes and carrots.
Finely chop the onions and peppers.
Thoroughly mix together.
Add the spices to the corn flour mix, then add to the vegetables.
Gradually add the sparkling water until you have a thick batter. You want all of the vegetables to be nicely coated with the spicy flour mix.

Step 2: Yogurt Dressing

Something that partners really nicely with vegetable bhajis is a yogurt dressing.

In a blender add the fresh mint (or coriander), along with the chillis, salt and pepper.

Add to the plain yogurt, and mix thoroughly.

Step 3: Cook the Bhajis

Heat the oil in a frying pan. I had about a 2 cm depth of oil in the pan.

Using 2 large spoons create ball shapes and gently place into the hot oil. Don't try to overload the pan as this will only result in the oil cooling too much.

Leave to cook 3-4 minutes each side until they are a nice golden brown.

Place onto an elevated cooling tray, this will allow the bhajis to remain crispy and not go all soggy.