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Vegetable bahjis, mint dressing and mango chutney


  • For the mint dressing


  • 1.

    Put all the dry ingredients into a large bowl. Add the yoghurt and gently add the water to bind. You will need to achieve the consistency of a thick batter.

  • 2.

    Peel, wash and dry the potatoes and then grate into a bowl. Wash and shred the cabbage and add to the potato along with the garlic and onions. Mix the batter through the vegetables, then form into smallish balls.

  • 3.

    Fry in sunflower oil until golden brown and drain on kitchen roll and serve with the yoghurt, mint and cucumber dressing and mango chutney.

  • For the mint dressing:

  • 1.

    Peel the cucumber and cut in two lengthways then scrape out the seeds with a teaspoon and discard them. Wash the cucumber under running cold water, and then dry thoroughly. Cut into fine slices and put them in a bowl.

  • 2.

    Pick the leaves of mint from the stalk and with a very sharp knife shred them, then sprinkle onto the cucumber. Stir in the yoghurt and onion, season with a little salt and pepper and a few drops of lemon juice to taste.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Riesling and Dessert Wines are the best wines to pair with Vegetable bahjis, mint dressing and mango chutney.


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