Squash & paneer bhaji flatbreads

Name: Squash & paneer bhaji flatbreads
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red onion; 2 cloves of garlic; 1 red chilli; 1 bunch of coriander (30g); 75g paneer cheese; 200g butternut squash; 4cm piece of ginger; 350g self-raising flour; 1 lime; 2 teaspoons rogan josh curry paste; olive oil; 4 tablespoons natural yoghurt; 1 baby gem lettuce; 2 uncooked poppadoms; 4 teaspoons mango chutney

Mango chutney, coriander yoghurt & crispy seeds

Vegetarian

40 mins

Not Too Tricky

serves 4

About the recipe

Bhajis are perfect for embracing any odds and ends you have rolling about in your veg drawer. I’ve gone for onion, chillies and squash here, but you could absolutely mix it up – check out the Easy Swaps section for inspiration. I’ve gone for homemade flatbreads here because it works out cheaper than buying shop-bought, and I reckon everyone needs a quick homemade bread recipe to fall back on – this one’s a cracker.

nutrition per serving

Calories

22%

Fat

20%

Saturates

24%

Sugars

12%

Salt

30%

Protein

28%

Carbs

25%

Fibre

of an adult’s reference intake

Recipe From

£1 Wonders

By Jamie Oliver

Ingredients

1 red onion

2 cloves of garlic

1 red chilli

1 bunch of coriander (30g)

75g paneer cheese

200g butternut squash

4cm piece of ginger

350g self-raising flour

1 lime

2 teaspoons rogan josh curry paste

olive oil

4 tablespoons natural yoghurt

1 baby gem lettuce

2 uncooked poppadoms

4 teaspoons mango chutney

Top Tip

HOW TO COOK IN AN AIR-FRYER

Drizzle the bhajis with 2 tablespoons of olive oil, then place in the air-fryer* in a single layer and cook at 200°C for 15 minutes, or until golden and cooked through. If your air-fryer has a basket rather than shelves, you should turn the bhajis over halfway through cooking.

*Tested in a 4.2-litre air-fryer. All air-fryers are different, so results may vary.

Method

Peel and very finely slice the onion and garlic, deseed and finely slice the chilli, finely chop the coriander stalks, reserving the leaves. Coarsely grate in the paneer. Deseed and coarsely grate the squash (reserving the seeds for later), then peel and finely grate in the ginger. Sprinkle in 100g of the flour and a pinch of sea salt and black pepper, then squeeze over half of the lime juice, mix in the curry paste and 25ml of water.
Drizzle 2 tablespoons of olive oil into a large non-stick frying pan on a medium-low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds about 2.5cm-thick (don’t worry about wispy edges, it’ll mean bonus crunch later!). Fry for 16 minutes, or until golden and cooked through, turning every few minutes.
Meanwhile, mix the remaining flour with 150ml of cold water, 1 teaspoon of oil and a pinch of salt to form a dough. Split the dough into 4 equal pieces, then roll into balls and stretch them with your hands or roll out with a rolling pin to about ½cm thick. Place a large non-stick frying pan on a medium-high heat with 1 teaspoon of oil and, as it heats up, fry the reserved squash seeds until crispy, then remove to a bowl and sprinkle over a small pinch of salt. One at a time, cook the flatbreads in the pan for 2 to 3 minutes on each side, or until golden and puffed up. Wrap in a clean tea towel to keep warm.
Pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste. Very finely shred the lettuce and puff up the dry poppadoms in the microwave for 30 seconds.
Divide the coriander yoghurt between the flatbreads, then break over the poppadoms. Place a crispy bhaji on top of each flatbread, add a dollop of mango chutney, a few coriander leaves and the lettuce. Sprinkle over the crispy squash seeds and serve with lime wedges, for squeezing over.

Mix up the veg – coarsely grated potato, red onion or carrot would all be delicious.
If you’ve already got a jar of curry paste in your cupboard or fridge, use it! Feel free to swap in your favourite curry paste here.
Cooked poppadoms work a treat in place of the uncooked poppadoms, and each portion will still come in under £1.
Swap the paneer for feta cheese, if you like.

The next time you turn your oven on, pop the remaining butternut squash in to roast until lovely and soft, then you can use cooked chunks in soups, curries, pastas, fritters and salads.
Freeze any leftover paneer for up to 1 month. Delicious in this easy curry or as a next-level pancake topping.

Tags

Vegetable Burger Vegetarian Air-fryer Budget-friendly

Recipes you may like

Aubergine parmigiana

Mushroom risotto

45 mins

Store-cupboard fridge cake

20 mins

More Indian-style recipes

More Indian-inspired recipes

Kerala-style air-fryer roast chicken

1 hr

Plantain dosa

1 hr 30 mins

Chicken satay

40 mins

butter chicken curry recipe with naan bread and salad on the side

Maunika’s beautiful butter chicken recipe

Indian chef Maunika Gowardhan shares her authentic, beautiful butter chicken recipe and gives us the history of this classic Indian comfort food

Bombay omelette

20 mins

Harry Hill's vegetarian thali

2 hrs 30 mins

Bombay potato salad

40 mins

Mango chutney

1 hr 15 mins

Fennel naan

Mango lassi

10 mins

Tomato & garlic chutney

indian shortbread cookies with edible flowers on top

Nankhatai: Indian shortbread cookies

British baking is BORING! Explore a whole new world of baking with this recipe for Nankhatai – buttery, fragrant Indian shortbread cookies.

Punjabi kadhai paneer

Superb squash recipes

Butternut squash recipes

Squash tagliatelle

1 hr 40 mins

Squash curry with Chickpeas and coconut milk topped with coriander

Fragrant squash curry

Baked squash

2 hrs 30 mins

Leftover squash pancakes

15 mins

Sausage & squash chilli

2 hrs

Cheat's squash pasta

1 hr 40 mins

Spicy roasted squash

40 mins

Squash & ricotta ravioli

2 hrs 30 mins

Hamilton squash

Butternut squash soup with Parmesan croutons and crispy sage leaves

Superb squash soup

55 mins

Winter squash penne

15 mins

Squash & paneer bhaji flatbreads

40 mins

Squash, sage & chestnut rolls

1 hr 45 mins

related features

Jamie holding a bowl of broccoli and cauliflower cheese

Vegetarian roast dinner recipes

From tasty mains to easy ways to veggie-fy your gravy or stuffing, check out our selection of recipes for the ultimate vegetarian Sunday roast.

A chicken thigh and pepper jalfrezi traybake recipe

Jamie’s best traybake recipes

Let the oven do the hard work with our trusty traybake recipes. From all-in-one midweek meals to budget-friendly winners, we've got something for everyone here.

Budget-friendly barbecue chicken legs and thighs with sides of veg and corn on the cob

Budget-friendly barbecue recipes

Want budget-friendly barbecue recipes that also deliver on taste? Explore our best picks for the barbecue season.

chestnut mushroom tart with beg and seasoning

The best vegetarian options for Christmas Day

Beautiful vegetarian options for Christmas Day dinner that will blow your regular but roast out of the water. Healthy and super simple recipes.

10 delicious cauliflower recipes

The best cauliflower recipes, from whole-roasted to curry and cheesy bakes. Delicious and simple recipes to try out at home.

Mushroom & lentil pappardelle pasta with basil leaves on top

18 brilliant vegetarian pasta recipes

Try out some of Jamie Oliver's brilliant vegetarian pasta recipes. These tasty meat-free Italian dishes make veg the star of the show.

summer vegetarian recipes broad bean bruschetta

Our favourite summer vegetarian recipes

Vibrant salads, sumptuous summer pies, smoky grilled veg and more – here are our top 10 summer vegetarian recipes you'll make time and time again.

veggie challenge jamie oliver in kitchen

Jamie Oliver’s 5-day Veggie Challenge!

Could you go meat-free for five days? Join Jamie on his 5-day Veggie Challenge and you’ll find it’s easier than you think.

How to get 5-a-day, every day!

Getting your 5-a-day has never been easier with these gorgeous breakfast, lunch and dinner recipes that provide your daily quota of the good stuff.