Squash, carrot and onion bhajis
No Indian feast is complete without a side of crispy onion bhajis, especially when they're homemade! Try an autumnal twist on the classic recipe by adding seasonal squash and carrots. Pack with sharp red onions and fragrant Indian spices for fantastically easy fritters that everyone will want to try.
- Mix the carrot, squash, onion, ginger and chilli in a large bowl. In a separate bowl, mix the flour and ground spices; season well. Stir this through the vegetables until evenly coated, then mix in the beaten egg.
- Divide into 12 equal rounds using your hands or a spoon, then transfer to a plate.
- Pour enough oil into a large, deep pan so that it comes about 3.5cm up the sides (but not more than half-full). Heat to 180°C or until a piece of bread turns golden in 20-30 secs.
- Cook 4 bhajis at a time in the hot oil for 4 mins, turning regularly with a slotted spoon, until golden and crisp all over. Transfer with a slotted spoon onto kitchen paper to drain, bringing the oil back up to temperature between batches. Serve warm, scattered with coriander leaves, and with mango chutney alongside for dipping, if you like.
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