Beetroot, carrot, parsnip Bhajis
vegetable oil for deep frying, approx. 3-4 cups- 1 beet, thinly sliced
- 2-3 carrots, thinly sliced
- 2 parsnips, thinly sliced
- 1 tbsp minced ginger
- 1 green chilli finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 1 tsp ground fenugreek
- ¾ tsp salt
- ½ tsp garlic powder
- 1 1/2 cup + 2 tbsp cornflour
- ½ tsp bicarbonate of soda baking soda
- 1/2 cup + 1 tbsp water
vegetable oil for deep frying, approx. 3-4 cupsHeat oil
Heat about 3 inches of oil in a deep pan over medium heat (pan no more than half full).
Mix bhaji batter
Add all spices, flours, salt, and baking soda. Mix well to coat.
Add water
Add water a little at a time until you get a thick batter that sticks to the veggies
Drop in your veggies and coat thoroughly
Test oil
Drop a small bit of batter into the oil — it should sizzle and float.
Fry
Scoop about 1 tablespoon of mixture per bhaji into the oil (fry 4–5 at a time).
Fry 3–4 minutes, until dark golden and crisp.
Drain & repeat
Remove with a slotted spoon and drain on paper towels. Repeat until done.
Serve
Sprinkle with fresh coriander and serve hot with dipping sauce.
