- 140g carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tsp nigella seeds
- 100g parsnip, peeled into shavings with a potato peeler
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 2 tbsp desiccated coconut
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- small pack coriander, stalks only, finely chopped (use the leaves below)
- 140g beetroot, half grated, half cut into fine matchsticks
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 2 tsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1l sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- lemon wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- lime wedges, to serve
The same shape, but smaller than…
For the batter
- 4 tbsp balti paste
- 250g gram flour (or plain flour)
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- ¼ tsp hot chilli powder
- 2 medium onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
For the coriander cream
To make the batter, stir the balti paste into 250ml cold water. Mix the flour, baking powder and spices in a mixing bowl, make a well in the centre, then pour in the balti water and gradually stir together to a smooth batter. Stir in the onions, then divide between 3 bowls.
Stir the carrot and nigella seeds into one batch of batter, the parsnip, coconut and chopped coriander stalks into another, and the beetroot and ginger into the third.
Make the coriander cream by whizzing half the coconut yogurt with the coriander leaves and lime juice until well blitzed and green. Stir through the lime zest and remaining yogurt, then keep cold until serving.
Heat the oil in a deep pan or a non-stick wok to 180C or until a piece of bread browns in 20 secs. Starting with the parsnip and ending with the beetroot, add spoonfuls of the mixture to the oil, a few at a time, and cook for a few mins, turning occasionally until evenly browned and crispy – about 4 mins. Lift out onto kitchen paper with a slotted spoon, sprinkle with a little salt and keep warm in a low oven while you cook the rest.
Serve the hot bhajis with the coriander cream, and lemon and lime wedges for squeezing over.
Good to knowWidely used in savoury Indian dishes, gram flour (also known as besan or chickpea flour) is a fine yellow gluten-free flour made from ground chickpeas. Find it in the supermarket world food aisle or in your local health food shop.