Onion and parsnip bhajis

Onion and parsnip bhajis

By
From
Thrive on Five
Serves
2
Makes
6-8
Photographer
Dan Jones

A vegetable fritter from India, these bhajis make a delicious appetiser, light snack or accompaniment to a curry. Perfect with Cucumber and banana raita.

Ingredients

Quantity Ingredient
80g gram flour
40g rice flour
1/2 lemon, juiced
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 teaspoon chilli powder
1 garlic clove, finely chopped
1 teaspoon grated root ginger
2 tablespoons chopped coriander leaves
sea salt
1 small red onion, thinly sliced, (80g)
1 small parsnip, cut into thin strips, (80g)
sunflower oil, to deep-fry

Method

  1. Sift the flours into a mixing bowl then stir in the lemon juice and just enough cold water to bring it to the consistency of double cream. Stir in the spices, garlic, ginger and coriander and add salt to taste. Stir in the onion and parsnip so they are well coated.
  2. Heat the oil in a deep-fat fryer to 180°C on an oil thermometer. Once the oil is up to temperature, make tablespoon-sized bhajis and drop into the hot oil (do not crowd the pan; cook in batches if necessary). Stir carefully to stop them sticking to each other. Cook for about three minutes, turning occasionally, until golden.
  3. Drain on kitchen paper and keep warm while you fry the rest.
Tags:
Healthy
five a day
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