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.

also try…

rustic ribollita

rustic ribollita

Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans.

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