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Baked carrot & nigella seed bhajis with raita

Baked carrot & nigella seed bhajis with raita

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12, as a snack or canapé

A healthy baked carrot alternative to much-loved Indian side dish onion bhajis. Serve these golden, crispy snacks as part of a thali or curry feast

  • Gluten-free
  • Healthy
Nutrition: per serving
NutrientUnit
kcal70
fat3g
saturates1g
carbs7g
sugars2g
fibre2g
protein4g
salt0.1g
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Ingredients

For the raita

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.

  • STEP 2

    Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.

  • STEP 3

    Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.

  • STEP 4

    While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

Rating: 5 out of 5.7 ratings
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