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.
|For the bhajis:|
|1 tsp||ground cumin|
|1 tsp||curry powder|
|1 tsp||ground coriander|
|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|
|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.