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


  1. 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.
  2. 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.
  3. 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.
  4. 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

John Karonis

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