Bhajis are classic Indian fritters that originated from Maharashtra street food culture. Hailed as a comfort food they are often whipped up during monsoonal times, but as Britain is usually rainy you can enjoy one anytime. Cook yourself a couple of good sized pancakes and you have yourself a perfect vegetarian main otherwise, make mini ones and serve to friends as a party canapé.
Gram flour, or chickpea flour can be found at most health food stores, or any Indian foodmarts. It gives the batter a nutty flavour, whilst the ginger adds a warming under-tone. Turmeric is a regular addition to most bhajis, not only for flavour but also for it’s vibrant colour and unbeatable health benefits. Do not miss out on the coriander sauce, which not only adds a pretty colour to the dish it completes the flavour combination.
The batter can be made in advanced and kept in the fridge until needed, but carrots should be added just before cooking.
Free from gluten, dairy and Vegetarian.
Total Time 20 minutes
Ingredients - Bhajis
- 2 large (200g roughly) carrots
- ¾ cup (100g roughly) chickpea flour
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon nigella seeds
- 1 teaspoon fresh grated ginger
- 2 eggs beaten
- sea salt & pepper
- coconut oil
- 4 tablespoons tahini
- 4 tablespoons coconut milk
- 2 garlic cloves
- juice of 2 limes
- small bunch of coriander
- pinch of sea salt & pepper
- To make the batter, take a large bowl and combine the gram flour, spices and chili with a pinch of salt and pepper. Next, add the beaten eggs stirring thoroughly (don't worry if the mix seems a little dry, the carrots provide a lot of moisture).
- Coarsely grate your carrots and add to the batter giving it a good stir ensuring a lumpy and dense mixture.
- On a medium heat, grease a pan with coconut oil. Let it warm for a minute or so and then drop in a spoonful of the bhaji batter. Cook on both sides for 5-7 minutes until golden.
- Place all ingredients in a food processor or blender and blitz until smooth (you may have to scrape the tahini from the sides of the blender).
- Serve the bhajis warm with the coriander sauce on top.