Carrot, onion and spinach bhajis
- June 2015
- Serves 4 (makes about 16)
- Hands-on time 10 min, frying time 5 min (for a single batch)
This delightful Indian bhaji recipe is best served with your favourite chutneys.
- Vegetarian recipes
- 13.1g (1.5g saturated)
- 19.6g (6.8g sugars)
- 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
- 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.
- 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)
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.
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