Kale Ad Shallot Bhaajis With Cucumber Raita


  • 2 eggs
  • 2 banana shallots, sliced
  • 30g kale
  • 120g plain flour
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • salt and pepper
  • 400ml vegetable oil

For the raita:

  • 1/2cucumber
  • 4 tbsp natural yoghurt
  • juice of 1/2 lemon
  • 1 tbsp mint


Mix the eggs, shallots, kale, flour, chilli flakes, cumin, salt and pepper to form a batter.

Heat the oil in a saucepan over a medium heat. Drop a little of the mixture in; it should fizz straight away.

Spoon the batter into the pan – each fritter should be the size of a golf ball. Fry on each side, until golden brown. Remove and drain on the kitchen papper.

For the raita, finely chopp the cucumber. Plae in a bowl and season. Squeeze out as much liquid as you can, then discard. Stir in the yoghurt, lemon juice and chopped mint and serve alongside the bhajis.


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