Courgette bhaji wrap recipe

Courgette bhaji wrap recipe

A vegetarian bhaji slathered with a spiced pea, ricotta and dill purée, all served in plain flour tortilla wraps. This recipe involves deep-frying, so make sure you have enough oil to hand before you start. If you don't have amchur powder (dried mango powder), you can use the juice of half a lemon instead.

Ingredients

  • 100 g watercress or pea shoots
  • 6 -8 plain flour tortillas
  • 3.5 oz watercress or pea shoots
  • 6 -8 plain flour tortillas
  • 3.5 oz watercress or pea shoots
  • 6 -8 plain flour tortillas
For the batter
  • 140 g gram flour
  • 200 ml water
  • 1 large courgette, thinly sliced into rounds
  • 1 tsp minced ginger
  • 1 tsp amchur powder
  • 4.9 oz gram flour
  • 7 fl oz water
  • 1 large courgette, thinly sliced into rounds
  • 1 tsp minced ginger
  • 1 tsp amchur powder
  • 4.9 oz gram flour
  • 0.8 cup water
  • 1 large courgette, thinly sliced into rounds
  • 1 tsp minced ginger
  • 1 tsp amchur powder
For the purée
  • 0.5 tsp chilli powder
  • 1 tbsp vegetable oil
  • 3 spring onions, finely chopped
  • 1 tsp cumin seeds
  • 3 tbsp freshly chopped dill
  • 125 g ricotta cheese
  • 350 g frozen peas, defrosted
  • 1 tsp coriander powder
  • 0.5 tsp chilli powder
  • 1 tbsp vegetable oil
  • 3 spring onions, finely chopped
  • 1 tsp cumin seeds
  • 3 tbsp freshly chopped dill
  • 4.4 oz ricotta cheese
  • 12.3 oz frozen peas, defrosted
  • 1 tsp coriander powder
  • 0.5 tsp chilli powder
  • 1 tbsp vegetable oil
  • 3 spring onions, finely chopped
  • 1 tsp cumin seeds
  • 3 tbsp freshly chopped dill
  • 4.4 oz ricotta cheese
  • 12.3 oz frozen peas, defrosted
  • 1 tsp coriander powder
For deep-frying
  • 1 quantity vegetable oil, enough to half-fill a wok
  • 1 quantity vegetable oil, enough to half-fill a wok
  • 1 quantity vegetable oil, enough to half-fill a wok

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Pour the vegetable oil into your pan and place over a high heat.
  2. Prepare the batter by combining all of the ingredients and beat it to a smooth (not lumpy) consistency.
  3. Dip the courgette slices into the batter and quickly lay them into the oil to fry. Allow them to catch a golden colour before removing them onto kitchen paper.
  4. Heat the vegetable oil in a pan and add the cumin seeds, allowing them to sizzle before stirring in the spring onions.
  5. Sauté and then add the peas, ricotta cheese, chilli and coriander powder and then once it has simmered for 4-5 minutes on a low flame, blitz it to a chunky purée.
  6. Simply assemble the wraps with a couple of tablespoons of pea purée, watercress and courgette bhaji.

Recipe devised by Deena Kakaya

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Mangalorean potato bhaji recipe

Onion bhajis with roasted tomato chutney recipe

Paul Hollywood's courgette tart recipe

 

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