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Indian Bhaji Grazing Platter

Create the ultimate festive spread with this crowd-pleasing grazing platter. It features crispy homemade vegetable bhaji fritters, warm garlic naan, fresh sliced veggies, and three colourful, zesty yoghurt dips for everyone to share.

Ingredients

  • 12 pappadums
  • 1 red capsicum, (deseeded, cut into spears)
  • 1 cucumber, (cut into spears)
  • 2 packets baby cos lettuce, (cut into thin wedges)
  • 250 grams garlic bread naan, (cut into wedges)
  • 5 mL olive oil

Yoghurt Dips

  • 1/4 cup mint leaves
  • 1/4 cup beetroot, finely grated
  • 1 tablespoons lemon juice
  • 1/4 cup mango chutney
  • 2 plain Greek-style yoghurt
  • 1 clove garlic, crushed

Veg Bhaji Fritters

  • 1/2 teaspoons curry powder
  • 1 carrot, shredded
  • 1 red onion, thinly sliced
  • 1 cup vegetable oil
  • 1 cup chickpea flour
  • 12 pappadums
  • 1 red capsicum, (deseeded, cut into spears)
  • 1 cucumber, (cut into spears)
  • 2 packets baby cos lettuce, (cut into thin wedges)
  • 250 grams garlic bread naan, (cut into wedges)
  • 5 mL olive oil

Yoghurt Dips

  • 1/4 cup mint leaves
  • 1/4 cup beetroot, finely grated
  • 1 tablespoons lemon juice
  • 1/4 cup mango chutney
  • 2 plain Greek-style yoghurt
  • 1 clove garlic, crushed

Veg Bhaji Fritters

  • 1/2 teaspoons curry powder
  • 1 carrot, shredded
  • 1 red onion, thinly sliced
  • 1 cup vegetable oil
  • 1 cup chickpea flour

Method

  1. Step 1 of 5
    Spray pappadums lightly with oil. Microwave in batches of 4, directly on turntable, for 45 seconds on 100% power.
  2. Step 2 of 5
    To make the yoghurt dips, place 1/2 cup yoghurt into 3 small bowls. Swirl chutney through one portion, beetroot and lemon juice through the second bowl, and mint and garlic through the third bowl. Season each. Arrange dips on a large serving board with naan, pappadums, cucumber, capsicum and lettuce.
  3. Step 3 of 5
    To make the veg bhaji fritters, combine flour and curry powder in a large bowl. Stir in 1/3 cup cold water to make a thick batter. Add onion and carrot, stirring to coat well.
  4. Step 4 of 5
    Heat 1cm vegetable oil in a large, deep pan over high heat. Working in batches, fry heaped tablespoons of fritter mixture for 2 minutes on each side or until evenly browned and crisp. Drain on paper towel and season with salt.
  5. Step 5 of 5
    Add hot fritters to board. Scatter over extra mint leaves and serve.

Method

  1. Step 1 of 5
    Spray pappadums lightly with oil. Microwave in batches of 4, directly on turntable, for 45 seconds on 100% power.
  2. Step 2 of 5
    To make the yoghurt dips, place 1/2 cup yoghurt into 3 small bowls. Swirl chutney through one portion, beetroot and lemon juice through the second bowl, and mint and garlic through the third bowl. Season each. Arrange dips on a large serving board with naan, pappadums, cucumber, capsicum and lettuce.
  3. Step 3 of 5
    To make the veg bhaji fritters, combine flour and curry powder in a large bowl. Stir in 1/3 cup cold water to make a thick batter. Add onion and carrot, stirring to coat well.
  4. Step 4 of 5
    Heat 1cm vegetable oil in a large, deep pan over high heat. Working in batches, fry heaped tablespoons of fritter mixture for 2 minutes on each side or until evenly browned and crisp. Drain on paper towel and season with salt.
  5. Step 5 of 5
    Add hot fritters to board. Scatter over extra mint leaves and serve.