I have fallen in love with Indian fritters! A few months ago I did a recipe for Pakora with Paneer (cheese) stuffed inside and they were amazing. When I was given the challenge to prepare a dish from the Secrets to My Indian Family Kitchen cook book I knew right away which one I would try. Packed full of two of my favourite veggies – carrots and spinach – I knew that I would love them. And dipped in Patak’s Sweet Mango Chutney they are the perfect combination of savoury and sweet.
One of the things I really love about Indian cuisine, besides the amazing flavour combinations, is how easy many of them are to make gluten free. Even though we don’t eat gluten free in our home I love having some really tasty options if we are entertaining or if I am bringing a dish to someone else’s house. These fritters use a little but of gram flour (chickpea flour) so they are gluten free. However if you aren’t worried about gluten free and don’t have gram flour you can just use regular white flour.
Carrot, Onion & Spinach Bhajias
Makes 8-12 depending on how big you make the fritters
- 2 carrots
- 1 large red onion
- 3 cm piece of peeled fresh root ginger
- a good handful of spinach leaves, roughly chopped
- 1 red chilli, finely chopped (I actually used a little bit of red bell pepper because I don’t like hot)
- 2 tablespoons of chopped fresh coriander (optional if you are like me and don’t like coriander)
- 1 teaspoon of cumin seeds
- 1 teaspoon of ground turmeric
- 1 teaspoon of garam masala
- the juice of 1 lemon
- a pinch of salt
- 3 1/2 ounces of gram flour or white flour
- Oil for frying
- Patak’s Sweet Mango Chutney for dipping
Pour enough oil into a deep pan so that it comes 2 inches up the side – or use a deep fryer. Heat to 350 degree.
Using a cheese grater, grate the carrots, onion and ginger. Place them in a large bowl and add the rest of the ingredients.
Using your hands squeeze the mixture with your hands so you release some of the water from the veggies to help bind the mixture. If you find it’s not wet enough to bind just add a few drops of water.
Shape the mixture into balls of about a tablespoon each. Flatten them a little so they cook all the way through.
Fry the bhajias in small batches, flipping them a few times until they are golden brown. It should take 3-5 minutes.
Remove from the oil and place on paper towel to absorb the oil.
Serve with the Patak’s Sweet Mango Chutney.
I’m also thrilled to be able to offer one lucky Mommy Outside reader the chance to win their very own copy of Secrets From My Indian Family Kitchen! Whether you are new to Indian cooking or have been cooking it for years you will love this book.
This book isn’t for those wanting to learn traditional Indian cooking, but for those who love the spice flavours characteristics of Indian food and want to be shown how to use them in exciting and unexpected ways.
To enter use the Rafflecopter form below. Giveaway is open to Canadian residents age 18+ and ends May 4th.