AIR FRYER BUTTERNUT SQUASH & CARROT BHAJIS WITH FLUFFY FLATBREADS

Serves 2

INGREDIENTS:

150g carrots, grated

125g butternut squash, grated

125g onion, grated

2-inch piece of ginger, grated
handful of spinach, chopped

80g chickpea flour 

2 tsp garam masala

2 tsp nigella seeds

1 tsp ground turmeric

1 egg, beaten

Olive oil

Sea salt and freshly ground black pepper

For the Flatbreads

120g self-rising flour

120ml natural yogurt

2 tsp olive oil

Sea salt

METHOD:

1. In a large bowl mix together the grated butternut squash, carrots, onion and ginger, followed by the chopped spinach. Tip in the flour and spices and mix well so that all the vegetables are coated. Lastly add in the beaten egg and season with sea salt and freshly ground black pepper. And give one last big mix.

2. Using a tablespoon, scoop out 8 even dollops of the mixture, drizzle with a little olive oil, then place in the Ninja Air-fryer in a single layer at 200oC for 15 minutes, turning half-way through the cooking time.

3. To make the flatbreads, place the flour, olive oil and yogurt in a bowl, and season with sea salt. Stir to combine into a dough. Tip the dough on to a floured surface and knead for a couple of minutes until a flexible dough Divide the dough into 4 wedges. Roll the wedges into a ball, flatten and take your rolling pin to roll the ball into 3 to 4-inch flatbreads. Brush the breads with olive oil on both sides. Turn on the second Ninja Air Fryer drawer to 180oC and place the flatbreads in a single layer and cook for 9 minutes, turning half-way through the cooking time.

4. Serve with a dollop of yogurt or raita.

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