Onion and Red Carrot Bhaji
Prep Time
Cooking Mode
2 carrots, coarsely grated
1 large red onion, thinly sliced
1 large onion, thinly sliced
1⁄3 cup roughly chopped cilantro
2 tbsp water
1 tbsp grated ginger
1 ½ tsp salt
1 ½ tsp Compliments Ground Cumin
¾ tsp Compliments Ground Turmeric
¾ cup gram flour (besan)
4 tbsp Compliments Cornstarch
½ tsp Compliments Baking Powder
Compliments Vegetable Oil for frying
Cilantro leaves for serving
Raita or chutney for serving
2 carrots, coarsely grated
1 large red onion, thinly sliced
1 large onion, thinly sliced
1⁄3 cup roughly chopped cilantro
2 tbsp water
1 tbsp grated ginger
1 ½ tsp salt
1 ½ tsp Compliments Ground Cumin
¾ tsp Compliments Ground Turmeric
¾ cup gram flour (besan)
4 tbsp Compliments Cornstarch
½ tsp Compliments Baking Powder
Compliments Vegetable Oil for frying
Cilantro leaves for serving
Raita or chutney for serving
Directions
1In a large bowl, combine carrots, onion, cilantro, water, ginger and salt, stirring to combine.
2In another bowl, whisk together gram flour, cornstarch, and baking powder. Stir into vegetables until evenly coated and let stand 15 minutes to allow onion juice to meld with flavours.
3Pour enough oil into a large cast iron frying pan or pot to come up 1-inch (2.5 cm). Heat to 350°F (180°C).
4Portion vegetable mixture generously 1 tbsp and cook bhajis, flattening slightly in pan, until golden and crisp, 4-5 minutes per side. Transfer to a rack set over a baking sheet.
5Sprinkle with cilantro leaves and serve with chutney or raita for dipping.
Tips
1
- The batter should be just thick enough to hold the veggies together to prevent them from falling apart during cooking.
- Gram flour or besan or chickpea flour is made from dried chickpeas. It is a gluten-free flour alternative common in Indian cuisine.
- If you don’t have a heat-safe thermometer, test the oil by adding a small mixture; the batter should sink and then rise to the surface.
Disclaimer
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Personal Note
Personal Note
