Spiced Bhaji Naan Wraps
- 5 tbsp plain flour
- 1 tsp cumin seeds
- 1 tsp garam masala
- pinch of dried chilli flakes
- 1 tsp sea salt
- 2 onions, thinly sliced
- 500ml sunflower oil, for frying
- 2 rounded tbsp thick coconut yogurt
- small handful of mint leaves, finely chopped
- 2 naan breads (ensure vegan)
- handful of lettuce, shredded
- ¼ cucumber, thinly sliced lengthways
- small handful of coriander leaves, roughly torn
- 4 tsp mango chutney
In a bowl, stir together the flour, cumin seeds, garam masala, chilli flakes and salt. Stir in the sliced onion and coat in the dry mixture. Stir in three tablespoons of cold water to create a thick, even mixture.
Heat the sunflower oil in a large, heavy-based pan over a medium-high heat. Test if the oil is hot enough by dripping a small amount of the bhaji batter into the pan – it should sizzle, rise to the surface and become golden. Carefully spoon tablespoon-sized amounts of the mixture into the hot oil, working in batches of three to four bhajis at a time to avoid overcrowding and sticking. Cook for four to five minutes until golden. Drain on kitchen paper and keep warm while you cook the rest of the bhajis.
In a small bowl, stir together the coconut yogurt and mint leaves, then set aside.
Warm the naan breads in an oven preheated to 160°C/320°F/gas mark 3 for three to four minutes. Remove and place on serving plates.
Add shredded lettuce, cucumber and coriander to each naan and top with a spoonful of the minty yogurt. Lay in the onion bhajis, then spoon over the mango chutney. Wrap, and enjoy hot.
Some brands of shop-bought naan bread contain cow’s milk, but vegan-friendly brands are available in large supermarkets. Before warming the naan breads, drip over some water to avoid them drying out. Look out for garlic and coriander flavoured varieties to add extra flavour.