Carrot, Onion, and Spinach Bhajis
These bhajis were a hit at our recent Flavors of Freeport event. Combining a blend of authentic Indian spices, they go well with your favorite chutneys. And don't get intimidated by the recipe...its incredibly easy. Enjoy!
- Canola oil
- 2 carrots
- 1 large red onion
- 1 tablespoon fresh, minced ginger
- 1 large handful of spinach leaves
- 1 red chile, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground asafetida
- Juice of 1 lemon
- 1/2 cup chickpea flour
- Pour the oil into a large, deep frying pan until it comes 2 inches up the side. Gently heat it while you prepare the bhajis.
- Grate the carrots and onion into a large bowl, then add the rest of the ingredients. Mix and scrunch the mixture with your hands to bind it together. If necessary, add a few tablespoons of water so that the bhajis hold together.
- Shape tablespoons of the mixture into balls, then flatten them a little so they cook all the way through and don't end up with a doughy center.
- Carefully add a little of the mixture to the oil to test if it's hot enough; it should sink, then rise up to the surface. Temperature should be around 325 degrees Fahrenheit. Deep-fry the bhajis in batches until golden brown, 3-4 minutes, turning them over periodically. Drain on a paper towel, then serve hot with mango chutney or your favorite dip.
Inspired by: Delicious Magazine