Carrot and Parsnip Bhajis

Name: Carrot and Parsnip Bhajis
Cuisine: British
Ingredients: Carrots x 150g, grated; Parsnip x 150g, grated; 120 g Chickpea flour x; 1 tsp ground cumin; 1 tsp curry powder; 1 tsp ground coriander; 1 tsp salt; 2 eggs; Vegetable oil for frying; For the chutney; 1 large handful of fresh coriander; 3 fresh green chillies; 3 Tbsp lemon juice; 1 tsp olive oil; 1/2 tsp salt; 1 tsp caster sugar

nounaskitchen @cook_15850444

Bristol, U.K.

#ramadan

nounaskitchen @cook_15850444

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Ingredients

Carrots x 150g, grated
Parsnip x 150g, grated
120 gChickpea flour x
1 tspground cumin
1 tspcurry powder
1 tspground coriander
1 tspsalt
2eggs
Vegetable oil for frying
For the chutney
1large handful of fresh coriander
3fresh green chillies
3 Tbsplemon juice
1 tspolive oil
1/2 tspsalt
1 tspcaster sugar

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Steps

1

Mix the carrots, parsnips, chickpea flour, cumin, curry powder, coriander and salt in a large bowl with your hands
2

Add the eggs and give it a good mix. Batter will be thick
3

Heat oil to 150 degrees Celsius or until hot enough when you drop a bit of the batter it sizzles and comes to the top
4

Drop heaped teaspoons of the batter into the oil and cook for 3-4 minutes, turning the bhajis all the time until they have an even golden colour
5

Drain on kitchen paper while you cook the rest
6

To make the chutney, blitz all ingredients in a food processor to a smooth paste. Serve with the bhajis