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, then 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 for 5 minutes or until golden. Remove bhajis with a slotted spoon, and drain on paper towels.
- Squeeze lemon juice over bhajis and serve hot.
Photo credit: Dan Jones
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