Onion & Carrot Bhajis (Gajar Pyaz Ki Bhajjia)

Onion & Carrot Bhajis (Gajar Pyaz Ki Bhajjia)

This is a fab twist on a classic Indian takeaway favourite - the Onion Bhaji. The added carrot adds a sweet dimension. This recipe is slightly more difficult is it involves cooking the Bhajis from scratch, without using one of our pastes, so you will need to get hold of all the individual spices. However the results really are worth it...... these are a dangerously tempting snack!

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 30 mins
Difficulty: Advanced

Spiciness

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Ingredients

300g chick pea flour
1 tsp garlic, chopped
1 tsp fresh ginger, chopped
½ tsp small green chillies
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp ajwain seeds
salt to taste
500g onions, sliced
100g carrots cut into thick julienne
water as required
vegetable oil for deep frying
2 tbsp fresh coriander, chopped
1 tbsp lemon juice

Methods

Mix the onion, garlic, ginger, green chillies and carrot together and add a generous pinch of salt.
Add the turmeric, red chilli, cumin powder, coriander powder, ajwain seeds, a squeeze of lemon juice and combine.
Start to add the gram flour, along with the water mixing all the time to achieve a thick batter consistency. Enough to evenly coat all the onions and carrots but not so much that the flour sticks everything together.
Check that the oil is hot and drop a small piece in to fry. When lightly golden brown remove and taste to check the seasoning. At this point you might wish to add more salt, lemon juice or chilli powder.
Re-mix and then allow random amounts of the mixture to fall from your hand into the oil. There should not be any uniform shape or pattern to the cooked bhajis. When cooked to a deep golden brown, remove and drain well.
Serve immediately garnished with freshly chopped coriander.