Carrot and ginger bhajis with coriander dip
- Portion size: Serves 6 (makes 12 bhajis)
- Hands-on time 20 min
- Difficulty: easy
These carrot and ginger vegetable bhajis make a delicious vegetarian nibble or starter as part of an Indian sharing menu,
Or try our classic onion bhajis.
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Ingredients
- 2 medium free-range eggs
- 50g piece of fresh ginger, grated
- 100g gram (chickpea) flour, from the world food aisle of major supermarkets (see tips)
- ½ large red chilli, finely chopped
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground ginger
- Juice of a lime
- 1 tsp nigella seeds (also known as kalonji)
- 1 tsp sea salt flakes
- Sunflower oil for deep-frying
- 300g carrots, grated
For the dip
- Bunch of fresh coriander, chopped
- Juice of 2 limes
- 150g natural yogurt
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Method
- Mix all the bhaji ingredients except the oil and carrots in a bowl to make a thick batter. Heat a pan with a 2cm layer of oil over a medium-high heat until it starts to shimmer. Mix the carrots through the batter until well combined, then press the mix in your hands to form 12 balls (roughly 50g each – see tip).
- Lower the balls into the hot oil with a spoon and press down lightly with the back of the spoon into a patty. Fry in batches for 2-3 minutes on each side until golden and crisp. Remove with a slotted spoon onto kitchen towel to drain off excess oil.
- Meanwhile, mix the dip ingredients and season. Serve with the bhajis.
Nutrition
- 228kcals Calories
- 15.3g (2.6g saturated) Fat
- 8.1g Protein
- 15.1g (6.5g sugars) Carbs
- 4g Fibre
- 1g Salt
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