Rainbow bhajis with coriander cream

Rainbow bhajis with coriander cream

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Prep: 30 mins Cook: 20 mins

More effort

Serves 6 - 8

A colourful starter or party snack, these bhajis pack a subtle spice. Serve with cooling coriander cream and zesty lime wedges

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal304
  • fat17g
  • saturates8g
  • carbs28g
  • sugars7g
  • fibre6g
  • protein7g
  • salt0.6g
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Ingredients

  • 140g carrot, grated
    Carrot

    Carrot

    ka-rot

    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
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp desiccated coconut
    Coconut

    Coconut

    koe-koe-nut

    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
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 tsp grated ginger
    Ginger

    Ginger

    jin-jer

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

  • 1l sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • lime wedges, to serve
    Lime

    Lime

    ly-m

    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

    Baking powder

    bay-king pow-dah

    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
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

For the coriander cream

  • 350g coconut yogurt (I used Coyo)
  • small pack coriander, leaves picked
  • zest and juice 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve the hot bhajis with the coriander cream, and lemon and lime wedges for squeezing over.

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Comments, questions and tips

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miazul
28th Feb, 2016
Just had these and they were lovely - I cooked them in the oven rather than frying and they came out nice and crispy. Only slight criticism might be that couldn't really taste the carrot in the carrot one - think it needed to be grated a bit thicker.
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