Carrot and Parsnip Bhajis
Carrot and Parsnip Bhajis

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, carrot and parsnip bhajis. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture. Line a baking sheet with parchment. Mix all the ingredients together to form a batter.

Carrot and Parsnip Bhajis is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Carrot and Parsnip Bhajis is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook carrot and parsnip bhajis using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Carrot and Parsnip Bhajis:
  1. Make ready Carrots x 150g, grated
  2. Prepare Parsnip x 150g, grated
  3. Make ready 120 g Chickpea flour x
  4. Prepare 1 tsp ground cumin
  5. Get 1 tsp curry powder
  6. Take 1 tsp ground coriander
  7. Prepare 1 tsp salt
  8. Make ready 2 eggs
  9. Get Vegetable oil for frying
  10. Prepare For the chutney
  11. Prepare 1 large handful of fresh coriander
  12. Take 3 fresh green chillies
  13. Get 3 Tbsp lemon juice
  14. Prepare 1 tsp olive oil
  15. Prepare 1/2 tsp salt
  16. Prepare 1 tsp caster sugar

Add the eggs and mix in well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter. Carrot and Parsnip Bhajis #ramadan. nounaskitchen Bristol, U.

Instructions to make Carrot and Parsnip Bhajis:
  1. Mix the carrots, parsnips, chickpea flour, cumin, curry powder, coriander and salt in a large bowl with your hands
  2. Add the eggs and give it a good mix. Batter will be thick
  3. Heat oil to 150 degrees Celsius or until hot enough when you drop a bit of the batter it sizzles and comes to the top
  4. Drop heaped teaspoons of the batter into the oil and cook for 3-4 minutes, turning the bhajis all the time until they have an even golden colour
  5. Drain on kitchen paper while you cook the rest
  6. To make the chutney, blitz all ingredients in a food processor to a smooth paste. Serve with the bhajis

Mix the carrots, parsnips, chickpea flour, cumin, curry powder, coriander and salt in a large bowl with your hands. Add the eggs and give it a good mix. Drop heaped teaspoons of the batter into the oil and cook for. Carrot and Parsnip Bhajis nounaskitchen Bristol, U. Carrot and Parsnip Bhajis. bbc.co.uk KC Porter. loading.

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