Carrot, onion and spinach bhajis

This delightful Indian bhaji recipe is best served with your favourite chutneys.

This delightful Indian bhaji recipe is best served with your favourite chutneys.

Ingredients

Vegetable oil for deep-frying (no more than 1 litre)
2 carrots
1 large red onion
3cm piece fresh ginger
Large handful spinach leaves, roughly chopped
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground asafoetida (optional – see know-how)
Juice 1 lemon
100g gram (chickpea) flour, from Asian grocers or the world food section of supermarkets

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Pour the oil into a large, deep frying pan until it comes 5cm up the sides. Gently heat it while you prepare the bhajis.
Grate the carrots, onion and ginger into a large bowl, then add the rest of the ingredients. Mix and scrunch the mixture with your hands to bind it together. If you need to, add a few tablespoons of water – it should have a moist dropping consistency.
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 centre.

Add a little of the mixture to the oil to test if it’s hot enough: it should sink, then rise to the surface. (If you have a digital probe thermometer, heat the oil to 190°C.) Deep-fry the bhajis, in batches if you need to, for 3-4 minutes until golden brown. You’ll need to flip them over a few times in the oil to get an even colour. Drain on kitchen paper, then serve hot with mango chutney or your favourite dip.

A recipe from Secrets from My Indian Family Kitchen by Anjali Pathak (£12.99; Mitchell Beazley)

Nutrition: per serving

Asafoetida is a pungent gum extracted from an Asian herb, sold as a powder. It has a sour taste and just a pinch adds a layer of flavour to dishes. It’s available in large supermarkets, but if you can’t find it just omit it.