Carrot Bhajis

Servings: Makes: 10

Nutritional Information:

Per bhaji (75g)

Calories 135, Fat 4.2g, Saturates 0.4g, Carbohydrate 18g, Sugars 2.2g, Fibre 3.6g, Protein 7g, Salt 1g


Ingredients

Method

1

Mix together the onion, carrots, turmeric, cumin, cumin seeds, black onion seeds, garam masala, garlic powder and salt. Stir in the gram flour, followed by a few tablespoons of the cold water, to make a thick batter. Then stir in the coriander.

2

Heat the oil in a deep pan. To test if the oil is hot enough, let a small amount of batter drop in the pan, if it starts to cook and brown immediately, the oil is ready.

3

Carefully lay a dessert spoon of batter into the oil (about 4 spoonfuls at a time) and cook for 3-4 mins until golden and crisp, turning the bhaji half way through. Lift carefully from the oil using a slotted spoon and drain on kitchen roll.

4

Meanwhile, make the yoghurt dip by stirring all ingredients together. Serve alongside the bhajis, or, if not using immediately, keep in fridge to chill.

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