Bhaji Fried Chicken Sandwich

I'm a bhaji girl, in a bhaji world. Life's fantastic, when you're wrapped in crunchy spicy onion batter and deep fried.

1 hour cook

Serves undefined

Hugh Woodward
Chicken Sandwich 2.png

Ingredients

    salad:
  • 1 small cucumber, chopped
  • 2 large tomatoes, chopped
  • 1/2 red onion, finely diced
  • a drizzleolive oil
  • 1lime, juiced
  • to tastesea salt and freshly ground black pepper
    • raita:
  • 1/2 a cucumber
  • 1 tspsugar
  • 1 tsptoasted cumin seeds
  • 200gyoghurt
  • 1 tspsalt
  • a handfulfinely chopped coriander
    • chicken bhaji:
  • 150gchickpea flour
  • 1 tspturmeric
  • 1 tspground coriander
  • 1 tsp chilli powder
  • 1 tbspfine sea salt
  • 20curry leaves
  • 2green chillis, diced
  • 1egg
  • 110ml water
  • 3onions, finely sliced
  • 3chicken thighs, pounded
    • other bits:
  • 8 slicessoft white bread
  • to tastemango chutney
  • to tastebombay mix

Onion bhajis are truly a God-tier snack, but when the mixture becomes the coating for fried chicken, all of a sudden things become VERY exciting recipe wise. Crunchy salad, crisp bhaji with sweet mango chutney and a creamy roasted cumin raita.

Method

  • Mix together the ingredients for the salad and set aside.
  • Do the same with the raita and set aside.
  • Whisk the flour and spices together for the bhajis. Add the curry leaves and chillis then whisk in the egg and water to make a thick batter. Add the onions and stir to coat.
  • Take the chicken thighs and dip them in some more of the chickpea (gram) flour to help the batter stick, then coat them in batter. Make sure no chicken is poking through!
  • Preheat the oil to 160°C and fry the chicken bhajis for roughly 10 minutes, flipping halfway through. Make sure they are completely cooked through.
  • Assemble the sandwich - a layer of raita, topped by the chicken, topped by the chutney and a scattering of chopped salad. Finish with a sprinkling of bombay mix.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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