7 Minutes to Producing Delicious Carrot and Parsnip Bhajis

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Carrot and Parsnip Bhajis

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Here are the ingridients that are needed to cook a tasty Carrot and Parsnip Bhajis:

  1. Take of Carrots x 150g, grated.
  2. Get of Parsnip x 150g, grated.
  3. Provide 120 g of Chickpea flour x.
  4. Provide 1 tsp of ground cumin.
  5. Get 1 tsp of curry powder.
  6. You need 1 tsp of ground coriander.
  7. Use 1 tsp of salt.
  8. Prepare 2 of eggs.
  9. Provide of Vegetable oil for frying.
  10. Provide of For the chutney.
  11. Provide 1 of large handful of fresh coriander.
  12. Get 3 of fresh green chillies.
  13. You need 3 Tbsp of lemon juice.
  14. Provide 1 tsp of olive oil.
  15. Take 1/2 tsp of salt.
  16. Provide 1 tsp of caster sugar.

Ready with the ingridients? Below are the instructions on preparing 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.

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