These little numbers are great fun and utterly delicious. I love pumpkin and as expressed in previous posts and in my cookbook, it’s the kind of food I was brought up eating. Lin Carter brings me the most wonderful array and varieties of squashes and pumpkins that give me great pleasure to cook wonderful and tasty recipes with.
This is a classic recipe that should not be messed about with too much, but I have added one of my favourite ingredients to make it extra fun, that is the pumpkin, of course.
We serve these bhajis at the restaurant with a bowl of Madras Spiced Pumpkin Soup. They make a delicious starter or they can also be served as a snack at a drinks party. Make the madras spice mix up to 1 month in advance and keep in an airtight container in a cool, dry cupboard until needed.