Vegan Carrot and Onion Bhajis
1 min read
This spicy fritter appetizer from the 15 Minute Vegan on a Price range cookbook pairs completely with tangy, dairy-free yogurt sauce or a vibrant and zingy cilantro chutney.
What you want:
1 medium carrot, peeled and grated
1 onion, peeled and finely sliced
1 teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon chili powder
1 teaspoon salt
5 tablespoons plain flour
¼ cup chilly water
2 cups sunflower oil, for frying
Juice of ½ lemon
What you do:
- In a medium bowl, mix carrot and onion, then add cumin seeds, garam masala, chili powder, salt, and flour. Stir, then combine in chilly water to type a thick batter.
- In a deep saucepan, heat oil till sizzling (check by dropping a small quantity of batter into oil; it ought to rise and turn into golden). Fastidiously add batter into oil, 1 tablespoon at a time, and prepare dinner for five minutes or till golden. Take away bhajis with a slotted spoon, and drain on paper towels.
- Squeeze lemon juice over bhajis and serve sizzling.
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