Tuesday, 1 November 2011

Carrot Bhajis

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!

No comments:

Post a Comment