Baked carrot & nigella seed bhajis with raita

Baked carrot & nigella seed bhajis with raita

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(7 ratings)

Prep: 30 mins Cook: 25 mins


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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal70
  • fat3g
  • saturates1g
  • carbs7g
  • sugars2g
  • fibre2g
  • protein4g
  • salt0.1g
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  • 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



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp chilli powder
  • 2 large eggs
  • 4 large carrots (about 400g), peeled, ends trimmed and spiralized into thin noodles



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp vegetable oil

For the raita

  • ½ cucumber, grated
  • 150g pot of natural yogurt
  • ½ small pack of mint, leaves finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


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

  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.

  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.

  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.

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Comments, questions and tips

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11th Nov, 2018
Had too many carrots so thought I'd try this recipe. Was a bit concerned they might come out cakey but actually worked very well. Have always been put off making bhajis as don't have anything suitable for deep fat frying. I think it helps if they are relatively flat on the baking sheet & if the veg is coated with batter without excess batter i.e. add more carrot if necessary. I used olive oil to brush them with but think coconut oil would also work well re: flavour. I also used some chill flakes & coriander seeds as didn't have ground & I think the whole spices just added a bit more than if all blended in. Have recently discovered gram flour - it's 50 % protein so that's good if veggie. I just grated the carrots as no spiraliser. Next time would add some spring onions. Reckon could do this with any grated veg ( although carrots do add sweetness, like onions) & could be pan fried. We make veg fritters in the summer with excess garden veg - grated courgette or sweetcorn with thick pancake batter - quick fry up in frying pan. Have also done a similar bhaji thing fried without egg in the batter from a guardian recipe. Partner just came in & said he thought they were the best bhajis had had for a while as 1. not stodgy & semi cooked on the inside & 2. not a load of grease on the outside as can get with some bought ones & more flavoursome than some fritter recipes we have done.
Simon Hall's picture
Simon Hall
19th Jul, 2018
If you like a weird dry half savoury style blob of carrot cake with your curry then go ahead and cook these you'll love them. I think it was the eggs that turned into a spiced carrot cake bun.
15th Aug, 2017
This recipe was ideal to try out my new spiralizer! Very tasty bhajis which we served with a veg curry. I used plain flour as didn't have gram, and added a fair splash of water to get a gloopy consistency for the batter. Yummy!
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