Indian Style Sides Sharing Platter
Onion Bhajis, Cheesy Garlic Naans, Lime and Coriander Yoghurt Dip, Mango Chutney | Serves 2-4
This Indian Style Sides Platter is perfect to share as a starter or side dish. Homemade onion bhajis and cheesy naan breads pair deliciously with lime-coriander yoghurt dip and mango chutney.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 bunch(es)
Coriander
1 unit(s)
Lime
4 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
120 grams
Mango Chutney
2 unit(s)
Onion
75 grams
Plain Flour
(Contains Cereals containing gluten)
1 sachet(s)
North Indian Style Spice Mix
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
100 milliliter(s)
Water for the Batter
30 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Roughly chop the coriander (stalk and all).
c) Zest and cut the lime into wedges.
d) Peel and grate the garlic (or use a garlic press).
e) Grate the Cheddar cheese.
a) In a medium serving dish, add the lime zest, Greek style yoghurt and half the coriander. Season with salt and pepper, then mix well.
b) Add the mango chutney to a small serving bowl. Set both dips aside for later.
c) Halve, peel and thinly slice the onions.
d) In a medium bowl, combine the flour, water for the batter (see pantry for amount) and North Indian style spice mix (add less if you'd prefer things milder). Mix until smooth. Season with salt and pepper. Add the sliced onion, then mix until combined.
a) In a medium bowl, combine the chopped garlic and the butter (see pantry for amount). Season with salt and pepper.
b) Spread the garlic butter over your naans, top with the grated cheese, then place on a baking tray and set aside for the next step.
a) Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the bhajis fry properly - heat for 2-3 mins before you add the bhajis.
b) Whilst the oil heats, place the naan baking tray on the top shelf of the oven and bake until the cheese is golden and melted, 5-6 mins.
a) Once the oil is hot, carefully spoon the onion mixture into the frying pan, creating 3-4 piles of the mixture. Reduce the heat to medium-high and fry until golden brown and cooked through, 3 mins on each side.
b) Once cooked, transfer the bhajis to a clean plate lined with kitchen paper.
c) Once the kitchen paper has absorbed any excess oil, transfer the bhajis to a large sharing platter and finish with a sprinkling of salt. Discard the paper.
a) Add the baked cheesy naans to your sharing platter, then sprinkle over the remaining coriander.
b) Place the bowls of yoghurt and mango chutney alongside for dipping.
