Roadside Bhaji by Tuk Tuk Edinburgh
Tuk Tuk was established in 2012 with great success in Edinburgh and is now opening its second site in Glasgow. You can’t go wrong with our Roadside Bhaji, our take on a delicious deep-fried street snack, that originates from India. They are perfect for wintery cold days teamed up with a cup of hot spicy chai. Bhajis are usually complemented with mango chutney or raita.
You can sample it as part of our £12 tiffin lunch deal, with a choice of two curries and naan or rice between 12pm-4pm.
Our day menu pays tribute to the roadside eateries and street hawkers of India with flavours that are reminiscent of travelling adventures and journeys experienced through taste. Tuk Tuk is all about sharing good food and the experience of trying lots of different dishes to excite your palate!
Ingredients
2 eggs
2 large onions, sliced
3 spring onions, sliced
70g Kale, finely chopped
120g plain flour
1 tsp. ground coriander
1 tsp. hot chilli powder
1 tsp. cumin seeds
3 tbsp. vegetable oil, extra oil required for deep fat frying
Raita or Mango Chutney to serve
Method
1 Beat the eggs in a bowl.
2 Add the sliced onions and kale and mix well together.
3 Add the flour, ground coriander, hot chilli powder and cumin seeds and stir well to the mixture.
4 Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
5 Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on greaseproof paper.
6 Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.
7 Serve up with raita or mango chutney
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article