Dan Jones
Vegan Carrot and Onion Indian Bhajis
These aromatic, straight-out-of-hot-oil Indian snacks are the perfect way to use up those slightly limp carrots hiding out in your vegetable drawer.
February 5, 2026
This spicy fritter appetizer from the 15 Minute Vegan on a Budget cookbook pairs perfectly with tangy, dairy-free yogurt sauce or a vibrant and zingy cilantro chutney.
What you need:
1 medium carrot, peeled and grated
1 onion, peeled and finely sliced
1 teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon chili powder
1 teaspoon salt
5 tablespoons plain flour
¼ cup cold water
2 cups sunflower oil, for frying
Juice of ½ lemon
What you do:
- In a medium bowl, combine carrot and onion. Add cumin seeds, garam masala, chili powder, salt, and flour. Stir, then mix in cold water to form a thick batter.
- In a deep saucepan, warm oil until hot (test by dropping a small amount of batter into oil; it should rise and become golden). Carefully add batter into oil, 1 tablespoon at a time, and cook 5 minutes or until golden. Remove bhajis with a slotted spoon, and drain on paper towels.
- Squeeze lemon juice over bhajis and serve hot.
For more plant-based recipes like this, read:
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