carrot and onion bhajis
Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
My favourite Indian snacks are onion bhajis – not the type that come from a packet in the supermarket, but the aromatic, straight-out-of-hot-oil kind. I love using up unloved carrots in this recipe, even those slightly limp ones that live at the back of the vegetable drawer.
Makes about 8
1 medium carrot, peeled and grated
1 onion, peeled and finely sliced
1 tsp cumin seeds
1 tsp garam masala
½ tsp mild chilli powder
1 tsp fine sea salt
5 tbsp plain flour
500ml (17½fl oz/2 cups)
sunflower oil, for frying
juice of ½ unwaxed lemon
Cook 3–4 bhajis at a time to ensure they don’t stick to each other in the pan.
Combine the carrot and onion in a bowl, then stir through the cumin seeds, garam masala, chilli powder, salt and flour.
Mix in 50ml (1¾fl oz/scant ¼ cup) of cold water to form a thick batter.
Heat the oil in a deep saucepan until hot (test this by dropping a small amount of batter into the oil; it should rise and become golden), then carefully spoon tablespoon-sized portions of batter into the oil. Cook for 4–5 minutes until golden, then carefully remove with a slotted spoon and
drain on kitchen paper.
Squeeze over the lemon juice and serve hot with sauces of your choice.
Enjoyed this recipe?
During my years as a vegan, I’ve had a love/hate relationship with tofu. The love part is when tofu is crisp, golden and full of flavour; the hate part is when tofu is spongy and soggy!