Onion Bhajis are one of my favourite indian starters. In this recipe I make Onion and Carrot Bhajis. Keep the individual vegetables separate and mix with the batter in separate bowls. I have made these slightly healthier by shallow frying them rather than deep frying them. You can of cause make the naughtier version instead. To mix it up a bit I also make them from other root vegetables,  parsnip and raw beetroot bhajis are both great.

Bhajis are made with gram / chick pea flour which is gluten free. You can make them as spicy as you like.

I always serve mine with a simple Raita, a cucumber, mint sauce and yoghurt dip. Another great and simple dip is red pepper and dried coconut. In the picture gallery they are shown with my spicy meat koftas the recipe for those will be coming soon.

Add to Favourites