Great as an appetiser or a light lunch, can also be served as a main course with rice and salad.
Serves 4 as a starter, 2 as a main.
Ingredients: 2 large carrots, 1 small onion, 2 heaped tbsps of self raising flour, 2 eggs, vegetable oil for deep frying, 1 tsp of mustard seeds, 1 tsp of turmeric, few springs of fresh coriander.
For the Raita: 250g greek yogurt (or natural yogurt), 1/4 of a large cucumber, small bunch of mint, small bunch of coriander, 1 small onion, 1 clove of garlic, pinch of salt.
Make the raita first, in my experience, the longer the yogurt has in the fridge to infuse all the spices, the better!
- Empty the yogurt into a mixing bowl
- Peel and grate the cucumber, add this to the yogurt
- Peel and finely slice the onion and garlic, add to the yogurt
- Chop the fresh herbs add to the yogurt mixture with a pinch of salt, stir and keep in the fridge until ready to serve.
For the Carrot Bhajis
- Peel and julienne or grate your carrots and set aside
- In a large mixing bowl add the onion (finely sliced), mustard seeds, coriander and turmeric, and mix together
- Crack in two eggs and the flour and mix so that it is all well combined
- To the mixture add your carrot and mix well
- With the mixture make 8 rounded shaped bhajis, I find pushing these down into a cupcake/muffin, tray really helps them keep their shape
- Leave in the fridge for 30 mins
- Heat a large amount of oil in a deep pan, enough so that the bhajis will be covered, check that it is hot enough but testing a small amount of the batter
- When ready carefully place the bhajis into the hot oil, (you may have to do this in batches), and for 8 – 10 until crisp and golden
- Remove with a slotted spoon and place on kitchen towel to absorb some of the oil
- Serve with the homemade raita and maybe some homemade Lime Pickle or Spicy Tomato Chutney, recipes below…
These will spice up any dish!
Ingredients; 4 limes, 1 red chilli, thumb sized piece of ginger, 1 tbsp of coconut oil, 1 tbsp of white wine vinegar, juice of 1/2 a lemon, 1 tbsp of tomato puree, 1 tsp of mustard seeds, 1 tsp of brown sugar, pinch of salt.
- Cut the limes into eight pieces each and set aside
- Finely chop the red chilli and peel and thinly slice the ginger
- Heat the coconut oil in a pan and add the mustard seeds, frying until you hear them pop!!
- Turn the heat down and add all the other ingredients apart from the limes
- Stir and cook for 2 minutes
- Add the limes plus 100 ml of water, the juice of 1/2 a lemon and 1 tbsp of tomato puree
- Stir and bring to the boil, turn the heat down to a medium heat for 20mins stirring occasionally
- Allow to cool and place in sterilised jars until needed, will keep in the fridge for up to one month.
Spicy Tomato Chutney
Ingredients: 4 large tomatoes, 2 small onions, 1 clove of garlic, small bunch of coriander, 1 tbsp of coconut oil, 1/2 red chilli, 1 tsp of cumin, 1 tsp of mustard seeds, 1 tsp of tomato puree, 1/2 tsp of turmeric powder, pinch of salt.
- Chop the tomatoes into chunks
- Peel and thinly slice the onion, garlic and chilli
- In a frying pan heat the coconut oil and add the cumin and mustard seeds until they start to pop!!
- Add the onion, garlic and chilli with the turmeric and fry for 2 – 3 mins
- Add the chopped tomatoes, the coriander, tomato puree, sugar, pinch of salt and 100ml of water
- Bring to boil then turn the heat down and cook on a medium heat for 20mins
- Allow to cool, unless using straight away (goes great with Aubergines!)
- Place into sterilised jars and store in the fridge for up to two weeks.
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