Ginger and Carrot Bhajis
Ginger and Carrot Bhajis



  • 2 eggs
  • 50g grated ginger
  • 100g chickpea flour
  • ½ red chilli, chopped
  • 1 tsp each of garam masala, turmeric and ground ginger
  • 1 lime, juice only
  • 1 tsp nigella seeds
  • 1 tsp salt flakes
  • Oil for deep frying
  • 300g grated carrots
  • Raita, to serve
  • Mix all of the ingredients except the oil, carrots and raita in a bowl to make a thick batter. Heat up about 2cm of oil in a frying pan until sizzling, then mix the carrot through the batter until well combined. With damp hands, press the mix to form 12 balls about 50g each.
  • Lower your batter balls into the hot oil with a spoon, and lightly press down to form a thick patty. Fry for 2-3 mins on each side in batches, or until golden and crisp all over. Drain on kitchen paper, then serve with crudites and raita.
20 mins
Makes 12

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