Vegan Carrot Bhajis

Vegan Carrot Bhajis

These vegan carrot bhajis are mildly spiced without being overpowering. A great addition to any Indian-inspired dish or, just great to have as a snack on their own. Serve with a cooling yoghurt dip to balance out the spice.

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The following carrot bhaji recipe is perfect for creating a side or starter for any Indian inspired dish or they can simply be used as a quick and easy snack, on the go or at home.

What is a bhaji?

A bhaji is a fritter that originates from India, meaning ‘vegetable-based dish’.

It is made using vegetables like onion, or in this recipe, carrot.

Bhajis are usually spicy and our carrot bhajis have a slight spicy kick to them, using plenty of seasoning. They’re sometimes fried in batter or deep-fried as they are.

What should I serve with the bhajis?

Bhajis pair perfectly with vegan curries, Indian salads and Indian kebabs.

They also go great with raita, an Indian yoghurt-based dip, which is similar to the one we suggest below.

Try our vegan Dhansak or butter tofu curry as a main dish to accompany your carrot bhajis.

Total Time: 20 minutes

Prep Time: 15 minutes

Cook Time: 5 minutes

Cuisine: Indian

Calories: 135

Servings: 10

Rating:  

Total Time: 20 minutes

Calories: 135

Servings: 10

Ingredients

Method

Ingredients

(Servings: 10)

  • 0.1 0.1 large onion
  • 0.2 0.2 large carrots
  • 0.1 0.1 tsp turmeric powder
  • 0.1 0.1 tsp ground cumin
  • 0.1 0.1 tsp cumin seeds
  • 0.1 0.1 tsp black onion / Nigella seeds
  • 1/2 tsp sea salt
  • 0.2 0.2 tsp garlic powder
  • 1/2 tsp garam masala
  • 26 26 g gram flour
  • 12 12 ml cold water
  • 2 2 g fresh coriander, chopped
  • oil, for shallow frying
  • For the yoghurt dip
  • 12 12 ml non-dairy yoghurt
  • 0.2 0.2 tbsp fresh mint, roughly chopped
  • a pinch of salt

Method

  1. Mix together the onion, carrots, turmeric, cumin, cumin seeds, black onion seeds, garam masala, garlic powder and salt.
  2. Stir in the gram flour, followed by a few tablespoons of cold water, to make a thick batter. Then stir in the coriander.
  3. Heat the oil in a deep pan. To test if the oil is hot enough, let a small amount of batter drop into the pan, if it starts to cook and brown immediately, the oil is ready.
  4. Carefully lay a dessert spoon of batter into the oil (about 4 spoonfuls at a time) and cook for 3-4 minutes until golden and crisp, turning the bhaji halfway through.
  5. Lift carefully from the oil using a slotted spoon and drain on kitchen roll.
  6. Meanwhile, make the yoghurt dip by stirring all ingredients together.
  7. Serve alongside the bhajis, or, if not used immediately, keep in the fridge to chill.

Each 75g bhaji provides:

4.2g Fat, 0.4g Saturates, 18g Carbohydrate, 2.2g Sugars, 3.6g Fibre, 7g Protein, 1g Salt.

 

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Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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