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Les Marchés Publics de Montréal

Squash Bhajis

All recipes | 

Squash Bhajis,
  • 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

    1. In a bowl, combine all the ingredients except the peanut oil. Heat the oil in the fryer to 180°C (350°F).
    2. 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.
    3. Serve hot and accompanied by bhaji sauce.

    Bhaji sauce

    1. In a bowl, combine all the ingredients and season. Taste and adjust the seasoning.
    2. 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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