Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Curry, Carrot and Parsnip Bhajis with Coriander and Chilli Chutney

Nadiya Hussain's recipe for Curry, Carrot and Parsnip Bhajis with Chutney, as seen on BBC2's Nadiya's British Food Adventure, is an easy vegetarian starter.

From the book


I am an over-zealous carrot buyer. I buy far more than I need. Week in, week out, I never learn. Because I am often left with too many carrots, it always results in an end-of-week carrot cake, which may sound like a good thing but, what with all the other cakes and desserts flying about in our house, isn’t always welcome! So I’ve devised a few recipes for using up my root veg at the end of the week in ways that aren’t carrot cakes. Here I fry my carrots instead.

Read more Read less


For the bhajis:
150g carrots, grated
150g parsnips, grated
120g chickpea flour
1 tsp ground cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp salt
2 medium eggs
1.5-2 l vegetable oil, for frying
For the chutney:
1 large handful, approx. 50g fresh coriander
3 fresh green chillies
3 tbsp lemon juice
1 tsp olive oil
½ tsp salt
1 tsp caster sugar


Put the carrots, parnsips, chickpea flour, cumin, curry powder, coriander and salt into a large bowl and mix with your hands to release some of the moisture from the carrots and parsnips.

Add the eggs and mix in well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.

Heat the oil to 150C, if you have a thermometer. If you don’t, you will know the oil is ready if you drop in a little batter and it sizzles and comes to the top.

Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3-4 minutes, making sure to turn the bhajis all the time so they are an even golden colour.

Drain on kitchen paper while you cook the rest.

To make the chutney, put the coriander, chillies, lemon juice, oil, salt and sugar into a food processor and blitz to a smooth paste. Serve with the bhajis.

Tip: These can be cooled, placed in a ziplock bag and frozen. Reheat in a wam oven.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Nadiya’s British Food Adventure

Close menu