Introduction
Are you ready to tantalize your taste buds with a delicious and vibrant dish? This recipe combines the earthy flavors of butternut squash and paneer with a kick from spices, perfect for a cozy night in or entertaining guests. Serve these delightful bhajis with homemade flatbreads and a refreshing coriander yoghurt, and you’ll have a meal that’s sure to impress!
Detailed Ingredients with measures
1 red onion
2 cloves of garlic
1 red chilli
1 bunch of coriander (30g)
75g paneer cheese
200g butternut squash
4cm piece of ginger
350g self-raising flour
1 lime
2 teaspoons rogan josh curry paste
Olive oil
4 tablespoons natural yoghurt
1 baby gem lettuce
2 uncooked poppadoms
4 teaspoons mango chutney
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Yield
4 servings
Method
1. Peel and very finely slice the onion and garlic. Deseed and finely slice the chilli. Finely chop the coriander stalks, reserving the leaves. Coarsely grate the paneer. Deseed and coarsely grate the squash, reserving the seeds for later. Peel and finely grate the ginger.
2. In a bowl, combine the prepared vegetables and paneer. Sprinkle in 100g of the flour and a pinch of sea salt and black pepper. Squeeze over half of the lime juice, add the curry paste, and mix in 25ml of water.
3. Drizzle 2 tablespoons of olive oil into a large non-stick frying pan over medium-low heat. Divide the mixture into 4 portions and place them in the pan, flattening them into rough rounds about 2.5cm thick. Fry for 16 minutes, turning every few minutes, until golden and cooked through.
4. While the bhajis are cooking, mix the remaining flour with 150ml of cold water, 1 teaspoon of oil, and a pinch of salt to form a dough. Divide the dough into 4 equal pieces, roll them into balls, and stretch or roll them out to about ½cm thick.
5. Place a large non-stick frying pan over medium-high heat with 1 teaspoon of oil. Fry the reserved squash seeds until crispy, then remove them to a bowl and sprinkle with a small pinch of salt.
6. Cook the flatbreads one at a time in the pan for 2 to 3 minutes on each side, until golden and puffed up. Wrap them in a clean tea towel to keep warm.
7. Pound most of the coriander leaves to a paste in a pestle and mortar, then mix in the yoghurt and season to taste.
8. Very finely shred the lettuce and puff up the dry poppadoms in the microwave for 30 seconds.
9. Spread the coriander yoghurt over the flatbreads, then break over the poppadoms. Place a crispy bhaji on each flatbread, add a dollop of mango chutney, a few coriander leaves, and the shredded lettuce. Sprinkle over the crispy squash seeds and serve with lime wedges for squeezing over.
Detailed Directions and Instructions
Preparation of Ingredients
Peel and very finely slice the onion and garlic. Deseed and finely slice the chilli. Finely chop the coriander stalks, reserving the leaves. Coarsely grate the paneer and the butternut squash, reserving the seeds of the squash for later. Peel and finely grate the ginger.
Mixing the Bhaji Ingredients
In a bowl, combine the prepared onion, garlic, chilli, coriander stalks, paneer, and coarsely grated squash. Sprinkle in 100g of the self-raising flour and a pinch of sea salt and black pepper. Squeeze over half of the lime juice, add 2 teaspoons of rogan josh curry paste, and mix in 25ml of water until well combined.
Cooking the Bhajis
Drizzle 2 tablespoons of olive oil into a large non-stick frying pan over medium-low heat. Divide the bhaji mixture into 4 portions, placing them in the pan and flattening them into rough rounds about 2.5cm thick. Fry for 16 minutes, turning every few minutes until they are golden and cooked through.
Making the Flatbreads
While the bhajis are cooking, mix the remaining 250g of self-raising flour with 150ml of cold water, 1 teaspoon of olive oil, and a pinch of salt to form a dough. Divide the dough into 4 equal pieces, roll each piece into a ball, and then stretch or roll out to about ½cm thick.
Cooking the Squash Seeds
Place a large non-stick frying pan over medium-high heat with 1 teaspoon of olive oil. Fry the reserved squash seeds until crispy, then remove them to a bowl and sprinkle with a small pinch of salt.
Cooking the Flatbreads
Cook the flatbreads one at a time in the hot pan for 2 to 3 minutes on each side until golden and puffed up. Wrap the cooked flatbreads in a clean tea towel to keep warm.
Preparing the Coriander Yoghurt
Pound most of the coriander leaves into a paste using a pestle and mortar, then mix in 4 tablespoons of natural yoghurt. Season to taste with salt and pepper.
Preparing the Lettuce and Poppadoms
Very finely shred the baby gem lettuce. Puff up the uncooked poppadoms in the microwave for approximately 30 seconds.
Assembling the Dish
Spread the coriander yoghurt over each flatbread, then break over the puffed poppadoms. Place a crispy bhaji on each flatbread, add a dollop of mango chutney, a few reserved coriander leaves, and the shredded lettuce. Finally, sprinkle over the crispy squash seeds and serve with lime wedges on the side for squeezing.
Notes
Ingredient Variations
Feel free to adjust the amount of chilli based on your heat preference. You can also substitute paneer with tofu for a dairy-free option.
Storage Suggestions
Leftover bhajis can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan before serving.
Serving Suggestions
This dish pairs well with rice or a side salad for a more substantial meal. Adjust the serving quantities based on the number of guests.
Cook Techniques
Chopping and Slicing
Ensure that the red onion, garlic, chilli, ginger, and coriander are finely chopped or sliced for even cooking and a balanced flavor distribution in the dish.
Grating
Coarsely grate the paneer and butternut squash to create textures that allow for crisp frying and soft melting during cooking.
Mixing Ingredients
Combine the grated paneer, squash, and chopped vegetables with flour and seasoning thoroughly to ensure even coating and binding before frying.
Frying
Cook the bhajis in a non-stick frying pan over medium-low heat, turning occasionally to achieve a golden-brown color and thorough cooking without burning.
Making Dough
Combine self-raising flour, water, oil, and salt to form a pliable dough for making flatbreads. Ensure the dough is not overly sticky or dry for the best texture.
Rolling and Cooking Flatbreads
Flatten the dough balls into even circles about ½ cm thick for uniform cooking. Cook them in a hot pan until they are puffed and golden on each side.
Pounding Herbs
Use a pestle and mortar to pound coriander leaves into a paste, which enhances the flavor when mixed into the yogurt.
Microwaving Poppadoms
Puff up the poppadoms in the microwave for a quick, crispy accompaniment. Monitor closely to prevent burning.
FAQ
Can I use other types of cheese instead of paneer?
Yes, you can substitute paneer with other firm cheeses such as feta or ricotta, but the texture and flavor may vary slightly.
How can I make the bhajis spicier?
Add more chopped red chilli or include additional spices such as cayenne pepper or paprika to increase the heat level in the bhaji mixture.
What can I use instead of butternut squash?
You can substitute butternut squash with sweet potatoes or pumpkin, as they provide similar texture and sweetness.
Can I prepare the dough in advance?
Yes, you can prepare the dough ahead of time and store it in the fridge, tightly wrapped, for a few hours before use.
Is there a gluten-free alternative for the flatbreads?
Absolutely! You can use gluten-free flour to make the flatbreads, adjusting the liquid as necessary to achieve the right consistency.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge and reheat in a pan or microwave before serving.
Conclusion
This recipe combines a delightful mix of flavors and textures, showcasing the aromatic spices and ingredients while highlighting the versatility of paneer and butternut squash. The crispy bhajis paired with flatbreads, coriander yoghurt, and mango chutney make for a satisfying meal that’s perfect for sharing.
More recipes suggestions and combination
Paneer Tikka
Marinate paneer cubes in yogurt, ginger, garlic, and spices, then grill or bake until charred and flavorful.
Butternut Squash Soup
Blend roasted butternut squash with garlic, onion, ginger, and vegetable broth for a creamy and comforting soup.
Coriander Lime Rice
Cook rice and mix with fresh coriander leaves, lime juice, and a splash of olive oil for a refreshing side dish.
Stuffed Poppadoms
Fill puffed poppadoms with spiced lentils, diced tomatoes, and avocado for a crunchy snack.
Mango Chutney Dip
Combine mango chutney with chopped mint and lime juice for a zesty dip that pairs well with crackers or fresh veggies.
Vegetable Curry
Create a mixed vegetable curry using seasonal veggies, coconut milk, and rogan josh curry paste for a fragrant dish.
