Carrot and parsnip bhajis with coriander and chilli chutney
I am an over-zealous carrot buyer. I buy far more than I need. Week in, week out, I never learn. So I’ve devised a few recipes for using up my root veg at the end of the week in ways that aren’t carrot cakes. Here I fry my carrots instead.
Ingredients
- Egg2 ცალი
- vegetable oil for shallow frying300 ml
- Chilli3 ცალი
- Lemon juice45 ml
- Olive Oil5 ml
Instructions
4 steps- 1
For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.
- 2
Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.
- 3
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3-4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.
- 4
To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis.
Nutrition
1 serving ≈ 170 g
Nutrition values are estimates. - means data is unavailable.
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