Baked carrot & nigella seed bhajis with raita
- Preparation and cooking time
- Serves 12, as a snack or canapé
- 100g gram flour (chickpea flour)
- 1 tsp ground turmeric
- 2 tsp nigella seeds
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground ginger
- ½ tsp chilli powder
- 2 large eggs
- 4 large carrots (about 400g), peeled, ends trimmed and spiralized into thin noodles
- 2 tsp vegetable oil
For the raita
- ½ cucumber , grated
- 150g pot of natural yogurt
- ½ small pack of mint , leaves finely chopped
- 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.