- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 36 pieces
Ingredients
- 2
- carrots, coarsely grated
- 1
- large red onion, thinly sliced
- 1
- large onion, thinly sliced
- 1⁄3 cup
- roughly chopped cilantro
- 2 tbsp
- water
- 1 tbsp
- grated ginger
- 1 ½ tsp
- salt
- 1 ½ tsp
- Compliments Ground Cumin
- ¾ tsp
- Compliments Ground Turmeric
- ¾ cup
- gram flour (besan)
- 4 tbsp
- Compliments Cornstarch
- ½ tsp
- Compliments Baking Powder
- Compliments Vegetable Oil for frying
- Cilantro leaves for serving
- Raita or chutney for serving
Directions
Step 1
In a large bowl, combine carrots, onion, cilantro, water, ginger and salt, stirring to combine.
Step 2
In another bowl, whisk together gram flour, cornstarch, and baking powder. Stir into vegetables until evenly coated and let stand 15 minutes to allow onion juice to meld with flavours.
Step 3
Pour enough oil into a large cast iron frying pan or pot to come up 1-inch (2.5 cm). Heat to 350°F (180°C).
Step 4
Portion vegetable mixture generously 1 tbsp and cook bhajis, flattening slightly in pan, until golden and crisp, 4-5 minutes per side. Transfer to a rack set over a baking sheet.
Step 5
Sprinkle with cilantro leaves and serve with chutney or raita for dipping.
Tip
- The batter should be just thick enough to hold the veggies together to prevent them from falling apart during cooking.
- Gram flour or besan or chickpea flour is made from dried chickpeas. It is a gluten-free flour alternative common in Indian cuisine.
- If you don’t have a heat-safe thermometer, test the oil by adding a small mixture; the batter should sink and then rise to the surface.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
