Squash, carrot and onion bhajis recipe
No Indian feast is complete without a side of crispy onion bhajis, especially when they're homemade! Try an autumnal twist on the classic recipe by adding seasonal squash and carrots. Pack with sharp red onions and fragrant Indian spices for fantastically easy fritters that everyone will want to try.
See method- Makes 12
- 20 mins to prepare and 15 mins to cook
- 169 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 200g peeled carrots, coarsely grated
- 150g peeled butternut squash, coarsely grated
- 1 large red onion, halved and finely sliced
- 4cm piece ginger, peeled and finely grated
- ½ red chilli, deseeded and finely diced
- 100g gram or plain flour
- 2 tsp garam masala
- 1 tsp ground turmeric
- 2 eggs, lightly beaten
- vegetable oil, for frying
- fresh coriander leaves, chopped, to serve
- mango chutney, to serve (optional)
Each serving contains
- Energy
- 705kJ 169.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 13.3gProtein 3.6gFibre 1.9g
Method
- Mix the carrot, squash, onion, ginger and chilli in a large bowl. In a separate bowl, mix the flour and ground spices; season well. Stir this through the vegetables until evenly coated, then mix in the beaten egg.
- Divide into 12 equal rounds using your hands or a spoon, then transfer to a plate.
- Pour enough oil into a large, deep pan so that it comes about 3.5cm up the sides (but not more than half-full). Heat to 180°C or until a piece of bread turns golden in 20-30 secs.
- Cook 4 bhajis at a time in the hot oil for 4 mins, turning regularly with a slotted spoon, until golden and crisp all over. Transfer with a slotted spoon onto kitchen paper to drain, bringing the oil back up to temperature between batches. Serve warm, scattered with coriander leaves, and with mango chutney alongside for dipping, if you like.
- See more Indian recipes
