Ingredients

  • 1 large onion, sliced
  • 1 courgette grated
  • 1 parsnip, grated
  • Salt and pepper
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • ½ teaspoon ground cumin
  • 200g gram flour
  • 1/2 a small bunch fresh coriander, chopped
  • ¾ of a green chilli, diced
  • 200ml water
  • Vegetable oil for frying
For the dip:
  • 1 jar mango chutney
  • ¼ green chilli
  • ½ a bunch of coriander
  • 2 limes, juice only

Method

Print Recipe

Pre-heat a deep fat fryer to 170ºC.

To make the bhajis, mix all the ingredients together thoroughly. Deep fry in batches for 3 to 4 minutes until crisp and golden, then drain onto kitchen paper.

Sprinkle with salt. To make the dip, blitz the chutney with the chilli, coriander and lime juice until smooth and serve with the bhajis.

Ingredients

  • 1 large onion, sliced
  • 1 courgette grated
  • 1 parsnip, grated
  • Salt and pepper
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • ½ teaspoon ground cumin
  • 200g gram flour
  • 1/2 a small bunch fresh coriander, chopped
  • ¾ of a green chilli, diced
  • 200ml water
  • Vegetable oil for frying
For the dip:
  • 1 jar mango chutney
  • ¼ green chilli
  • ½ a bunch of coriander
  • 2 limes, juice only

Method

Pre-heat a deep fat fryer to 170ºC.

To make the bhajis, mix all the ingredients together thoroughly. Deep fry in batches for 3 to 4 minutes until crisp and golden, then drain onto kitchen paper.

Sprinkle with salt. To make the dip, blitz the chutney with the chilli, coriander and lime juice until smooth and serve with the bhajis.

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