Vegan Carrot and Onion Bhajis

Dan Jones

Vegan Carrot and Onion 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.

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Time: 15 minutes
Serves: 8

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.

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