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




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.


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.


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.


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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