Vegan Carrot Bhajis
These vegan carrot bhajis are mildly spiced without being overpowering. A great addition to any Indian-inspired dish or, just great to have as a snack on their own. Serve with a cooling yoghurt dip to balance out the spice.
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The following carrot bhaji recipe is perfect for creating a side or starter for any Indian inspired dish or they can simply be used as a quick and easy snack, on the go or at home.
What is a bhaji?
A bhaji is a fritter that originates from India, meaning ‘vegetable-based dish’.
It is made using vegetables like onion, or in this recipe, carrot.
Bhajis are usually spicy and our carrot bhajis have a slight spicy kick to them, using plenty of seasoning. They’re sometimes fried in batter or deep-fried as they are.
What should I serve with the bhajis?
Bhajis pair perfectly with vegan curries, Indian salads and Indian kebabs.
They also go great with raita, an Indian yoghurt-based dip, which is similar to the one we suggest below.
Try our vegan Dhansak or butter tofu curry as a main dish to accompany your carrot bhajis.
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Cuisine: Indian
Calories: 135
Servings: 10
Rating:
Total Time: 20 minutes
Calories: 135
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- 0.1 0.1 large onion
- 0.2 0.2 large carrots
- 0.1 0.1 tsp turmeric powder
- 0.1 0.1 tsp ground cumin
- 0.1 0.1 tsp cumin seeds
- 0.1 0.1 tsp black onion / Nigella seeds
- 1/2 tsp sea salt
- 0.2 0.2 tsp garlic powder
- 1/2 tsp garam masala
- 26 26 g gram flour
- 12 12 ml cold water
- 2 2 g fresh coriander, chopped
- oil, for shallow frying
- For the yoghurt dip
- 12 12 ml non-dairy yoghurt
- 0.2 0.2 tbsp fresh mint, roughly chopped
- a pinch of salt
Method
- Mix together the onion, carrots, turmeric, cumin, cumin seeds, black onion seeds, garam masala, garlic powder and salt.
- Stir in the gram flour, followed by a few tablespoons of cold water, to make a thick batter. Then stir in the coriander.
- Heat the oil in a deep pan. To test if the oil is hot enough, let a small amount of batter drop into the pan, if it starts to cook and brown immediately, the oil is ready.
- Carefully lay a dessert spoon of batter into the oil (about 4 spoonfuls at a time) and cook for 3-4 minutes until golden and crisp, turning the bhaji halfway through.
- Lift carefully from the oil using a slotted spoon and drain on kitchen roll.
- Meanwhile, make the yoghurt dip by stirring all ingredients together.
- Serve alongside the bhajis, or, if not used immediately, keep in the fridge to chill.
Each 75g bhaji provides:
4.2g Fat, 0.4g Saturates, 18g Carbohydrate, 2.2g Sugars, 3.6g Fibre, 7g Protein, 1g Salt.
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