Breakfast bhaji

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4-6

Not the traditional fritter, but a more healthy mix of vegetables fried in spices – equally good as a side dish as it is a breakfast treat.


For the breakfast bhaji

  • 250g/9oz potatoes, peeled and cut into 1.5 cm cubes
  • 250g/9oz carrots, cut into 2cm x 1cm batons
  • 50ml/2fl oz vegetable oil
  • 2 tsp black mustard seeds
  • 1 medium red onion, finely chopped
  • 1 tsp Kashmiri chilli powder
  • ½ tsp turmeric
  • 2 tomatoes, chopped
  • ½ tsp salt
  • 1 tsp garam masala
  • 4-6 free-range eggs, fried, to serve
  • Naan breads, to serve

Recipe tips


  1. Cook the potatoes in boiling salted water for about 10 minutes, or until tender. Remove with a slotted spoon, set aside, then cook the carrots in the same water for about three minutes, or until just tender but still with a bit of crunch.

  2. Heat the oil in a heavy-based saucepan or karahi and fry the mustard seeds until they start to pop. Add the onion and fry over a moderate heat for five minutes, or until softened. Add the chilli powder and turmeric and fry for 30 seconds, then add the potatoes, carrots, tomatoes, salt, garam masala and 50ml/2fl oz water. Cook for 3-5 minutes, stirring to break up the potatoes a bit, until the tomatoes are reduced and jammy.

  3. To serve, brush the Indian bread with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve the bhaji with naan breads and a fried egg.

Recipe Tips

You can easily buy garam masala instead of making your own – just ensure it’s fresh for the best flavour. The recipe makes more than you will need but any excess can be stored in a sealed container out of sunlight; it will keep its most aromatic condition for a month.