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Carrot and ginger bhajis with coriander dip

Name: Carrot and ginger bhajis with coriander dip
Yield: Serves 6 (makes 12 bhajis)
Cuisine: Indian recipes
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

Published: 31 Dec 13
Updated: 18 Mar 24

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.

Easy
January 2014

Test kitchen approved

Serves 6 (makes 12 bhajis)
Hands-on time 20 min

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.

Vegetarian recipes

Nutrition: per serving

Calories: 228kcals
Fat: 15.3g (2.6g saturated)
Protein: 8.1g
Carbohydrates: 15.1g (6.5g sugars)
Fibre: 4g
Salt: 1g

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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.