Name: Rainbow bhajis with coriander cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Indian
Ingredients: 140g carrot grated; 2 tsp nigella seeds; 100g parsnip peeled into shavings with a potato peeler; 2 tbsp desiccated coconut; small pack coriander stalks only, finely chopped (use the leaves below); 140g beetroot half grated, half cut into fine matchsticks; 2 tsp grated ginger; 1l sunflower oil for frying; lemon wedges, to serve; lime wedges, to serve; 4 tbsp balti paste; 250g gram flour (or plain flour); 1 tsp baking powder; 1 tsp cumin seeds; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; ¼ tsp hot chilli powder; 2 medium onions thinly sliced; 350g coconut yogurt (I used Coyo); small pack coriander leaves picked; zest and juice 2 limes

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Rainbow bhajis with coriander cream

Rainbow bhajis with coriander cream

Sarah Cook

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Serves 6 - 8

More effort

Prep: 30 mins

Cook: 20 mins

A star rating of 5 out of 5.5 ratingsRate

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A colourful starter or party snack, these bhajis pack a subtle spice. Serve with cooling coriander cream and zesty lime wedges

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

140g carrot

grated
2 tsp nigella seeds
100g parsnip

peeled into shavings with a potato peeler
2 tbsp desiccated coconut
small pack coriander

stalks only, finely chopped (use the leaves below)
140g beetroot

half grated, half cut into fine matchsticks
2 tsp grated ginger
1l sunflower oil

for frying
lemon

wedges, to serve
lime

wedges, to serve

For the batter

4 tbsp balti paste
250g gram flour

(or plain flour)
1 tsp baking powder
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
¼ tsp hot chilli powder
2 medium onions

thinly sliced

For the coriander cream

350g coconut yogurt

(I used Coyo)
small pack coriander

leaves picked
zest and juice 2 limes

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Nutrition: per serving

kcal304
fat17g
saturates8g
carbs28g
sugars7g
fibre6g
protein7g
salt0.6g

Method

step 1

To make the batter, stir the balti paste into 250ml cold water. Mix the flour, baking powder and spices in a mixing bowl, make a well in the centre, then pour in the balti water and gradually stir together to a smooth batter. Stir in the onions, then divide between 3 bowls.
step 2

Stir the carrot and nigella seeds into one batch of batter, the parsnip, coconut and chopped coriander stalks into another, and the beetroot and ginger into the third.
step 3

Make the coriander cream by whizzing half the coconut yogurt with the coriander leaves and lime juice until well blitzed and green. Stir through the lime zest and remaining yogurt, then keep cold until serving.
step 4

Heat the oil in a deep pan or a non-stick wok to 180C or until a piece of bread browns in 20 secs. Starting with the parsnip and ending with the beetroot, add spoonfuls of the mixture to the oil, a few at a time, and cook for a few mins, turning occasionally until evenly browned and crispy – about 4 mins. Lift out onto kitchen paper with a slotted spoon, sprinkle with a little salt and keep warm in a low oven while you cook the rest.
step 5

Serve the hot bhajis with the coriander cream, and lemon and lime wedges for squeezing over.

RECIPE TIPS

GOOD TO KNOW

Widely used in savoury Indian dishes, gram flour (also known as besan or chickpea flour) is a fine yellow gluten-free flour made from ground chickpeas. Find it in the supermarket world food aisle or in your local health food shop.

Recipe from Good Food magazine, January 2016

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