Carrot and ginger bhajis with coriander dip
- January 2014
- 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
- 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.
You can use plain flour instead of gram flour.
Add the carrots to the batter just before you fry, or their moisture might make the batter watery.
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