Carrot, onion and spinach bhajis

Name: Carrot, onion and spinach bhajis
Yield: Serves 4 (makes about 16)
Cuisine: Indian recipes
Ingredients: Vegetable oil for deep-frying (no more than 1 litre); 2 carrots; 1 large red onion; 3cm piece fresh ginger; Large handful spinach leaves, roughly chopped; 1 red chilli, finely chopped; 2 tbsp chopped fresh coriander; 1 tsp cumin seeds; 1 tsp ground turmeric; 1 tsp garam masala; ½ tsp ground asafoetida (optional – see know-how); Juice 1 lemon; 100g gram (chickpea) flour, from Asian grocers or the world food section of supermarkets

Portion size: Serves 4 (makes about 16)
Hands-on time 10 min, frying time 5 min (for a single batch)
Difficulty: easy

Vegetarian

Save

This delightful Indian bhaji recipe is best served with your favourite chutneys.

Join Extradelicious to unlock Cook Mode

Ingredients

Vegetable oil for deep-frying (no more than 1 litre)
2 carrots
1 large red onion
3cm piece fresh ginger
Large handful spinach leaves, roughly chopped
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground asafoetida (optional – see know-how)
Juice 1 lemon
100g gram (chickpea) flour, from Asian grocers or the world food section of supermarkets

Join Extradelicious to unlock Cook Mode

Method

Pour the oil into a large, deep frying pan until it comes 5cm up the sides. Gently heat it while you prepare the bhajis.
Grate the carrots, onion and ginger into a large bowl, then add the rest of the ingredients. Mix and scrunch the mixture with your hands to bind it together. If you need to, add a few tablespoons of water – it should have a moist dropping consistency.
Shape tablespoons of the mixture into balls, then flatten them a little, so they cook all the way through and don’t end up with a doughy centre.
Recipe continues after advertising adslot-recipe-4
Add a little of the mixture to the oil to test if it’s hot enough: it should sink, then rise to the surface. (If you have a digital probe thermometer, heat the oil to 190°C.) Deep-fry the bhajis, in batches if you need to, for 3-4 minutes until golden brown. You’ll need to flip them over a few times in the oil to get an even colour. Drain on kitchen paper, then serve hot with mango chutney or your favourite dip.

A recipe from Secrets from My Indian Family Kitchen by Anjali Pathak (£12.99; Mitchell Beazley)

Nutrition

220kcals Calories
13.1g (1.5g saturated) Fat
6.8g Protein
19.6g (6.8g sugars) Carbs
6.4g Fibre
0.4g Salt

Cook smarter

Asafoetida is a pungent gum extracted from an Asian herb, sold as a powder. It has a sour taste and just a pinch adds a layer of flavour to dishes. It’s available in large supermarkets, but if you can’t find it just omit it.