Cooking Instructions
- 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
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