Beetroot and sprout bahji

Simon Rimmer sizzles up a savoury taste sensation with these deliciously different bahjis and lip smacking cranberry dressing
By Simon Rimmer
Beetroot and sprout bahji
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 45 minutes plus 30 mins standing time
  • Effort: medium


For the batter

  • 125 g gram flour
  • 10 ml peanut oil
  • 100 ml warm water
  • 1 pinches ground cumin
  • 1 small green chilli, finely chopped

For the filling

  • 1 onions, sliced
  • 1 medium beetroot, peeled and coarsley grated
  • 8 sprouts, lightly cooked and roughly chopped
  • 1 pinches black pepper

For the dressing

  • 75 g cranberry jelly
  • 150 ml plain natural yogurt
  • 25 ml red wine vinegar
  • 1 tbsp warm water
  • 15 g coriander leaves, chopped


1. Sieve the flour onto a work surface and make a well in the centre of it. Add the oil. 2. Place a little oil and flour in one hand and rub the other hand over to combine, keep doing this until all the flour is coated with oil. 3. Whisk in the water, cumin and chilli. Cover and keep warm for 30 minutes. 4. Stir in the onion, beetroot and sprouts. Season with salt and freshly ground black pepper. 5. Heat the oil in a wok or large saucepan to 190C. Drop the mixture into the oil in small dollops the size of walnuts. 6. Fry slowly until crisp, and then drain on kitchen paper. 7. For the dressing, simply combine all of the ingredients together. 8. Serve the bahjis with the dressing and extra lime wedges as desired.

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