1 large parsnip grated
1large carrot grated
1 medium onion thinly sliced
2-3 garlic cloves (or paste) crushed
Small piece of fresh ginger (or paste) crushed or finely chopped
2 tsp ground coriander
2 tsp ground cumin
2 tsp mild curry powder
1 tsp chilli powder (opt)
120 gr gram flour (chickpea flour)
1 tsp salt
2 medium eggs
FOR THE CHUTNEY
A large handful of fresh coriander
3 green chillies (to taste)
3 tbsp lemon juice
½ tsp salt
1 tsp olive oil
1 tsp sweetener or sugar
FOR THE BHAJIS
Preheat oven to 200˚C and heat a non stick roasting tray wiped out with a few drops of veg oil.
Put a few drops of vegetable oil in a good non stick frying pan and wipe out with kitchen roll to season pan (opt)
Lightly fry onion and garlic and ginger for around 1 minute.
Add carrot and parsnip and fry for a couple of minutes more just to take off the rawness then allow to cool for a few minutes.
Transfer to a bowl and then add the flour, cumin, coriander, curry powder, chilli (if using) and mix thoroughly with your hands.
Whisk the eggs and add to the bowl and mix well to create a thick batter.
Wipe a non stick baking tray with oil and put spoonfuls of the mixture on tray to create approx.. 10 bhajis.
Cook on 200˚C for 20-30 minutes until golden brown and crispy. (cooking times depends on your oven so just keep an eye on them)
Serve with spicy chilli and coriander relish. They would also be great with the spicy mango salsa recipe and some yoghurt and mint dip (see previous recipes on this site)
FOR THE RELISH
Place all the ingredients in a food processor and blitz until smooth. Simple as that!