Carrot and onion bhajis

These incredible bhajis from Delicious Magazine are full of flavour and surprisingly easy to make.

It’s the incredible herbs and spices, combined with freshness from the onion and ginger, that make them a real hit.

Because this recipe is suitable for vegetarians and vegans too, they’ll quickly become a favourite at the dinner table.



Nutritional content

Servings: 4 people

Cook time: 15 minutes


Calories 220 kcal

Total fat 13.1g

Carbs 19.6g

Sugars 6.8g

Protein 6.8g

Fibre 6.4g

Ingredients

Vegetable oil

2 carrots, grated

1 red onion, grated

3cm piece ginger, grated

Large handful spinach, chopped

1 chilli, finely chopped

2 tbsp fresh coriander

1 tsp cumin seeds

1 tsp ground turmeric

1 tsp garam masala

1 lemon, juice only

100g gram chickpea flour

Preparation

  1. Pour oil into a deep frying pan - it should come 5cm up the sides. Heat this gently while you make the bhajis.

  2. Put all the ingredients in a large bowl. Mix thoroughly, scrunching the mixture with your hands to bind everything together. It should have quite a moist consistency - if not, add a few tablespoons of water.

  3. Take one tablespoon of the mixture and shape it into a ball, then flatten it slightly so it’ll cook all the way through.

  4. Repeat step 3 until you’ve used up most of the mixture - just leave a tiny bit of the mixture leftover. You should have 16 bhajis.

  5. Test the oil is hot enough. If you have a digital probe thermometer, check that it’s 190°C. If you don’t have a thermometer, take the leftover bit of mixture and put it in the oil. If it sinks then comes back to the surface, the oil is hot enough.

  6. Fry the bhajis for 3 to 4 minutes, flipping them occasionally, until they turn golden all over. You may need to do this in batches if there’s not enough space in the pan.

  7. Once they’re cooked, put them on a plate covered with kitchen roll to help the oil drain off. Then, serve hot with your favourite chutneys and dips.



Tips

To store: We recommend eating these bhajis straightaway, but once they have cooled, it’s possible to keep them in an airtight container in the fridge for up to 2 days.