Spinach & Onion Bhajis
1 mug gram flour
1 medium sized potato
1 medium sized onion
½ bunch spinach leaves
Few leaves coriander
¼ teaspoon salt
Chilli powder to taste (we use ¼ teaspoon)
¼ teaspoon cumin powder
¼ teaspoon coriander powder
Add warm water to the gram
flour (in a bowl) to make a batter. Keep mixing while pouring the water bit
by bit until you get a fluffy batter (don't make the batter too thin).
To the batter add the chilli powder, cumin powder and the coriander powder.
Then slice the potatoes and onions and add these to the batter.
Chop the spinach leaves into strips and add these to the batter.
Then add some chopped coriander to the batter and mix.
Pour the batter, a tablespoon at a time, into a frying pan of hot vegetable oil, (these should solidify into bhajis as soon as they go into the oil).
Fry these bhajis until brown and crisp.
Roast Chicken Tikka
4 chicken legs
1 tablespoon paprika powder
1 tablespoon tandoori masala
1 tablespoon coriander powder
1 tablespoon cumin seeds powder
½ tablespoon salt
chilli powder to taste (we use 1 teaspoon)
5 tablespoons natural yoghurt
2 tablespoons sunflower oil
Make some cuts on the chicken
legs with a knife.
Mix all the spices into the yoghurt.
Add the oil and mix again.
Marinade the chicken with this sauce and make sure you rub it in well into the cuts you made on the chicken.
Leave this marinated chicken for about 2 hours.
Preheat an oven and roast
the chicken on a medium heat for half an hour.
Turn the sides of the chicken and leave in oven for another half an hour.
Depending on the size of the chicken it should be cooked by now.
If not turn sides again and cook for about 15 minutes.
Repeat this process until chicken is cooked/roasted.
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