Butternut Squash Bhajis

We grow a lot of butternut squashes. As long as they are undamaged, they usually store well in crates so that we can use them throughout the year. One of my favourite ways to cook them is to cut them into 1/4 or 1/6 lengthways and roast them in the oven with a drizzle of extra virgin olive oil, salt and pepper and possibly some spices. When we are at the farm, however, it is not always feasible to light the bread oven and so I have been looking for stovetop recipes and experimenting with different recipes and ways of cooking them. I though that a potato rosti might work but without the starch that potatoes have, it was too difficult to flip. And so my quest began for more recipes. This recipe is based on one for onion bhajis.

 

BUTTERNUT SQUASH BHAJIS

butternut bhajis


INGREDIENTS

  • 2 cups coarsely grated butternut squash
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon fenugreek
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli
  • 1 teaspoon coriander
  • 1 egg
  • 3 tablespoons self-raising flour
  • sunflower oil
  • 1/3 cup water

METHOD

  1. Whisk the egg in a bowl and add the flour, water, spices and salt.
  2. Stir in the butternut squash.
  3. Heat some sunflower oil in a frying pan.
  4. Form quenelles using two dessertspoons.
  5. Gently put into the oil.
  6. Cover the pan and fry for 3 minutes on each side on a medium flame.
  7. Remove the lid and continue to fry, turning every two minutes until they are golden and crispy and cooked all the way through.

Onion Bhajis

Friday 13th March was the day that we escaped back to the cortijo from the coast. Little did we know then that a state of alarm would be declared the next day forbidding the movement of people and only allowing food shops and pharmacies to open. We had suspected that it might happen and so had already stocked up on some basic staples.

Normally, we would have volunteers to come and stay to hep us with the planting, harvesting, etc. but out of necessity, we’ve decided to go more self-sufficient.

On Tuesday 16th March, I harvested the remaining onions and prepared them for the freezer or fridge. There were white and red onions, of all different shapes and sizes. I thinly sliced some and used them for these onion bhajis.

Onion Bhajis
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Ingredients
  1. onions, thinly sliced
  2. 150g gram flour
  3. 1 teaspoon salt
  4. 1 teaspoon garam masala
  5. 1/2 teaspoon chill powder
  6. 1 teaspoon cumin
  7. 1/2 teaspoon fenugreek
  8. water
Instructions
  1. Combine the onions, gram flour and spices in a bowl and mix thoroughly.
  2. Add enough water to form a moist batter, using your hands to bring the mixture together.
  3. Heat some sunflower oil in a wok or pan.
  4. Using a couple of dessert spoons, shape the onion mix into balls.
  5. Slide the balls into the oil.
  6. Cook for a couple of minutes on both sides until lightly golden.
  7. Transfer to a plate with some kitchen paper.
  8. Turn up the heat under the oil until quite hot.
  9. Refry the onion bhajis for 30 seconds on each side.
  10. Serve.
Notes
  1. This recipe was made slightly more complicated by the fact that we didn't have any gram flour. There was nothing for it but to make our own. We found the best way was to first smash the dried chickpeas with a mallet before grinding in a spice grinder. We then sieved them to remove the coarser particles and reground these.
Cortijo de la Plata https://cortijoblog.com/

Onion bhajis

onion bhajisThese worked well as they were backed in the bread oven rather than fried. The idea was to prepare a curry meal with all the dishes cooked in the oven. When the bhajis are fried, you use raw onions but by cooking them first they could be roasted.

INGREDIENTS:
3 large onions, quartered and finely sliced
5 tablespoons gram (chickpea) flour
1 teaspoon cumin
1 teaspoon ground coriander
1/4 teaspoon chill powder
1 teaspoon ground ginger
water
1 tablespoon tomato puerée
1/4 teaspoon salt

Heat some groundnut oil in a frying pan and gently fry the onions until soft. Add the spices and heat through for a couple of minutes.

Meanwhile, combine the gram flour, tomatoe purée and salt in a bowl. When the onions have finished cooking, add them to the flour mixture and stir well.

onions3On an oiled baking sheet, put spoonfuls of the onion mixture and drizzle with oil. Bake in the oven for 15 minutes before drizzling over some more oil and baking for a further 15 minutes.

onions2