I was a little worried about making these because the recipe did not call for any eggs, and many bhaji recipes asked for chickpea flour, while I only had plain flour. I look forward to trying with the right flour in future, but these turned out just fine.
- two carrots
- two spring onions
- a handful of fresh coriander leaves
- 1 tsp ground coriander
- half a cup of plain flour
- ½ tsp salt
- a few tbsp water
Grate the carrots as diagonally as possible, to make long strips. Top, tail and shred the spring onions, again into long thin strips. Put in a large pyrex bowl and use your hands to mix with the ground coriander and flour. Add water a tbsp at a time, until the mixture begins to stick. Make small patties, about 5cm across and half a cm thick, using the palms of your hands. Fry in hot vegetable oil for 1-2 minutes each side, until golden brown, cooked through, and beginning to frazzle on the nice edgey bits. Great with sweet chilli sauce!