Vegan Carrot and Onion Indian Bhajis

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.

Share this
Time: 15 minutes
Serves: 8
Print

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:

  1. 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.
  2. 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.
  3. Squeeze lemon juice over bhajis and serve hot.
For more plant-based recipes like this, read:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Share this

The 20 Best Vegan Deals for Amazon Prime Day (July 16 + 17!)

FIND OUT MORE