Ingredients:

 

½ sweet potato, peeled

4 beets, cooked

1 red onion

1 red pepper, skin peeled

Korma spice paste (or any Indian spice paste you prefer)

½  teaspoon turmeric powder

1 tbsp cumin powder

1 tbsp garlic powder

1 tbsp onion powder

1 ½ tbsp. chickpea flour (also called gram flour)

4 cloves of garlic grated

3 inch piece of ginger, grated

1 egg, beaten well

Himalayan salt or sea salt

One handful fresh coriander

One lime

1 cup toasted cashews

rapeseed oil for frying

 

Sauce

Ingredients:

200 grams of Greek style yoghurt

3 tbsp white miso paste

2 tbsp sesame oil

2 limes

3 cloves garlic, grated

Himalayan salt or sea salt

 

Roughly grate your sweet potato and beets. Slice thinly your red onion and cut into half-moons. Take your peeled pepper, and de-seed. Cut on a mandolin into thin strips. Mix together in a large bowl all of the ingredients except the lime, cashews, and coriander. Form into small ball like shapes, about half the size of a chicken egg so they will fry through. Place in the fridge. Heat a frying pan until very hot, and dry toast your cashews. Beat gently in a mortar and pestle and set aside. To make the sauce, just add all of the ingredients to a large bowl and mix well. Season to taste.

 

Heat a large pot with about four inches of rapeseed oil. When it sizzles to touch (test fry with a tiny piece of onion), you are ready to fry your bhajis. With a slotted spoon, drop about five in at a time, and fry until golden. Soak off excess oil by placing on some paper towels. Repeat this process until all the bhajis are fried.

 

To plate, take a few tablespoons of the sauce and circulate around a large plate. Place your bhajis around the sauce and sprinkle with cashews and coriander. You can serve the extra sauce on the side.