Squash Bhajis - | Montreal’s Public Markets

AT THE ISLAND OR AT THE TABLE: 8 PEOPLE

YIELD: APPROXIMATELY 32 BHAJIS

THE OCCASION: BRUNCH, APERO, STARTER

DIFFICULTY: ULTRA EASY, REQUIRES A FRYER

Crispy to perfection, these bhajis combine squash and curry, two almost inseparable ingredients! Recipe and photo by chef consultant and author Josée Robitaille.

Ingredients

Squash Bhajis

500 ml (2 cups) butternut squash, peeled and grated
300 ml (1 1/4 cup) white leek or finely chopped onion
2 tbsp. ground curry
3/4 tsp. salt
80 ml (1/3 cup) chopped cilantro
300 ml (1 1/4 cups) chickpea flour
125 ml (1/2 cup) milk
Peanut oil, for fryer

Bhaji sauce

125 ml (1/2 cup) Greek yogurt
Juice and finely grated zest of half a lime
2 tbsp. maple syrup
Sriracha sauce or Tabasco sauce, to taste
Salt and pepper from the mill

Preparation

Squash Bhajis

In a bowl, combine all the ingredients except the peanut oil. Heat the oil in the fryer to 180°C (350°F).
Using a spoon, drop the equivalent of 15 ml (1 tablespoon) of preparation into the fryer. Cook 7 or 8 at a time to maintain the temperature of the oil. Fry for 4 to 5 minutes, taking care to turn them over halfway through cooking or until the bhajis are golden brown. Then place them on absorbent paper.
Serve hot and accompanied by bhaji sauce.

Bhaji sauce

In a bowl, combine all the ingredients and season. Taste and adjust the seasoning.
Reserve in the refrigerator.

These bhajis are prepared in advance, I even make a supply in the freezer. Once cooked and cooled, I put them on a plate covered with waxed paper without overlapping them and I freeze them for about 5 hours. I then put them in a freezer bag, they will keep for about 1 month in the freezer. I reheat them without defrosting them, in a preheated oven at 190°C (375°F) for 8 to 10 minutes or until they are warmed through.

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