Courgette bhaji wrap recipe
A vegetarian bhaji slathered with a spiced pea, ricotta and dill purée, all served in plain flour tortilla wraps. This recipe involves deep-frying, so make sure you have enough oil to hand before you start. If you don't have amchur powder (dried mango powder), you can use the juice of half a lemon instead.
Ingredients
- 100 g watercress or pea shoots
- 6 -8 plain flour tortillas
- 3.5 oz watercress or pea shoots
- 6 -8 plain flour tortillas
- 3.5 oz watercress or pea shoots
- 6 -8 plain flour tortillas
- 140 g gram flour
- 200 ml water
- 1 large courgette, thinly sliced into rounds
- 1 tsp minced ginger
- 1 tsp amchur powder
- 4.9 oz gram flour
- 7 fl oz water
- 1 large courgette, thinly sliced into rounds
- 1 tsp minced ginger
- 1 tsp amchur powder
- 4.9 oz gram flour
- 0.8 cup water
- 1 large courgette, thinly sliced into rounds
- 1 tsp minced ginger
- 1 tsp amchur powder
- 0.5 tsp chilli powder
- 1 tbsp vegetable oil
- 3 spring onions, finely chopped
- 1 tsp cumin seeds
- 3 tbsp freshly chopped dill
- 125 g ricotta cheese
- 350 g frozen peas, defrosted
- 1 tsp coriander powder
- 0.5 tsp chilli powder
- 1 tbsp vegetable oil
- 3 spring onions, finely chopped
- 1 tsp cumin seeds
- 3 tbsp freshly chopped dill
- 4.4 oz ricotta cheese
- 12.3 oz frozen peas, defrosted
- 1 tsp coriander powder
- 0.5 tsp chilli powder
- 1 tbsp vegetable oil
- 3 spring onions, finely chopped
- 1 tsp cumin seeds
- 3 tbsp freshly chopped dill
- 4.4 oz ricotta cheese
- 12.3 oz frozen peas, defrosted
- 1 tsp coriander powder
- 1 quantity vegetable oil, enough to half-fill a wok
- 1 quantity vegetable oil, enough to half-fill a wok
- 1 quantity vegetable oil, enough to half-fill a wok
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Pour the vegetable oil into your pan and place over a high heat.
- Prepare the batter by combining all of the ingredients and beat it to a smooth (not lumpy) consistency.
- Dip the courgette slices into the batter and quickly lay them into the oil to fry. Allow them to catch a golden colour before removing them onto kitchen paper.
- Heat the vegetable oil in a pan and add the cumin seeds, allowing them to sizzle before stirring in the spring onions.
- Sauté and then add the peas, ricotta cheese, chilli and coriander powder and then once it has simmered for 4-5 minutes on a low flame, blitz it to a chunky purée.
- Simply assemble the wraps with a couple of tablespoons of pea purée, watercress and courgette bhaji.
Recipe devised by Deena Kakaya
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