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Vegetable bahjis, mint dressing and mango chutney


  • 250g gram flour

  • 1 tsp garam masala

  • 1 tbsp dried fenugreek leaves

  • Pinch Jamaican jerk spice

  • 1 tbsp Ajwan seeds

  • 3 heaped tbsp natural yogurt

  • 3 fresh green chillies, deseeded

  • Salt and red chilli powder to taste

  • A little water to bind

  • 2 large potatoes peeled

  • 1 large white onion

  • 1 clove of garlic

  • Heart of a small cabbage

  • Mango chutney to serve

  • For the mint dressing

  • 1 cucumber

  • 1 sprig mint

  • ½ red onion, chopped

  • 150ml natural yoghurt

  • Salt and freshly milled black pepper

  • Lemon juice


  • 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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