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.

30 minutes prep

1 hour cook

Serves undefined

Hugh Woodward

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.