Best 4 Carrot Onion And Spinach Bhajias With Mango Chutney Recipes

CARROT, ONION, AND SPINACH BHAJIAS WITH MANGO CHUTNEY

Carrot, Onion, and Spinach Bhajias With Mango Chutney image

Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.

Provided by Anjali Pathak

Categories Diwali Fritter Vegetable Vegetarian Vegan Spice Carrot Onion Fry Deep-Fry Cilantro Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Mango Chile Pepper Bourbon

Yield Makes about 12 bhajias and 1⅔ lb chutney

Number Of Ingredients 25

Ingredients

For the mango chutney:
4 large soft ripe mangos, about 2½lb once you've peeled and pitted them, chopped into small bite-size pieces
3½ cups light brown sugar
1 cinnamon stick
1 tsp kalonji (black onion or nigella) seeds (optional)
3 dried red chiles, ripped so that the seeds can fall out
2 tbsp peeled and julienned fresh ginger
2⅓ cups distilled malt vinegar
⅔ cup bourbon
Good pinch of salt
For the bhajias:
Vegetable oil, for frying-you won't need more than 1 quart
2 carrots
1 large red onion
1¼-inch piece fresh ginger, peeled
Good handful of spinach leaves, roughly chopped
1 red chile, finely chopped
2 tbsp roughly chopped fresh cilantro
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground asafetida/hing (optional)
Juice of 1 lemon
Good pinch of sea salt
¾ cup gram (chickpea) flour

Steps:

For the mango chutney:
Mix all the ingredients together in a heavy-bottomed saucepan and boil for 40 to 45 minutes. It should thicken and be quite syrupy.
Pour into a sterilized canning jar while hot. Seal the jar, allow to cool completely, then move to a cool place and leave for a week. This will give it time to mature. It should keep for around 3 months.
For the bhajias:
Pour vegetable oil into a large, deep-lipped skillet so that it comes 2 inches up the sides. Gently heat it while you prepare the bhajia mixture. Alternatively, heat a deep-fat fryer to 350°F.
Grate the carrots, onion and ginger using a cheese grater. Transfer them to a large bowl and add the rest of the ingredients. Scrunch all of the mixture together with your hands to release the moisture from the veggies and help it bind together. If you need to, add a few tablespoons of water-you want it to be a dropping consistency. Shape the mixture into balls of around a tablespoonful each before flattening them a little, which allows them to cook all the way through so that they don't end up with a doughy center.
Add a little of the mixture to the oil to test if it's hot enough: it should sink and then swim. Deep-fry the bhajias, in batches if you need to, for about 5 minutes until they are golden brown. You will need to flip them a few times to get an even color. Drain on paper towels. Serve hot with mango chutney or your favorite dip.

ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY

Onion and Spinach Pakora with Cilantro Chutney image

Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cuppa chai.

Provided by Maneet Chauhan

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 cups vegetable oil
2 cups lightly packed baby spinach, chopped
1 white onion, sliced
1/4 cup chopped fresh cilantro
1 cup besan (chickpea flour)
2 tablespoons rice flour
1 tablespoon ginger garlic paste
1 tablespoon dried fenugreek
1 teaspoon turmeric powder
1 teaspoon chaat masala, plus more for garnish
1 teaspoon garam masala
1/2 teaspoon Kashmiri chili powder
Kosher salt
2 cups tightly packed fresh cilantro leaves
2 cups tightly packed fresh mint leaves
1 cup mango pulp
2 Thai chiles
1/2 cup fresh lime juice, plus more to taste
Kosher salt

Steps:

For the pakora: Pour the oil into a large, deep pot and place over medium heat until it registers 350 degrees F on a deep-fry thermometer.
Meanwhile, combine the spinach, onion, cilantro, besan, rice flour, ginger garlic paste, fenugreek, turmeric, chaat masala, garam masala, chili powder and salt to taste in a large bowl. Stir the mixture well. Stir in enough water to make a thick batter.
When the oil is hot, working in batches, drop balls of the batter mixture into the oil. Fry until golden brown, 5 to 6 minutes. Drain on paper towels, sprinkle with chaat masala and serve hot.
For the cilantro-mint chutney: In a food processor or blender, combine the cilantro, mint, mango, chiles, lime juice and salt to taste and process or blend until smooth. Serve alongside the pakora.

CARROTS WITH MANGO CHUTNEY

Carrots With Mango Chutney image

This is a recipe I made up myself and it has been well received, especially for those who like chutney. Good served with roast chicken or pork. Will look forward to hearing comments.

Provided by waynejohn1234

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs baby carrots
2 tablespoons butter
1 tablespoon minced fresh ginger
2 tablespoons orange juice concentrate
1/2 cup mango chutney
salt and pepper

Steps:

Cook carrots until tender crisp.
Drain well.
Reduce heat and add butter, ginger and orange juice concentrate.
Cook 2 - 3 minutes.
Add chutney and cook until very hot.
Season.
P.S. These are not too sweet, but I am sure sugar could be added to suit personal tastes.

Nutrition Facts : Calories 72.5, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 109.2, Carbohydrate 11.1, Fiber 2.1, Sugar 7, Protein 0.9

SPINACH AND ONION BHAJI

Spinach and Onion Bhaji image

My Indian friend wrote this out for me, the ingredients are approximations because she never measures them. This is a tasty dish that can be made first and reheated in the microwave. Frozen spinach can be substituted, use 500 grams.

Provided by ShakenCake

Categories Spinach

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, finely sliced
1 bunch spinach
2 garlic cloves
1 fresh chili pepper (optional)
1 inch gingerroot, grated
2 tablespoons ghee or 2 tablespoons vegetable oil
1 dash salt
1 tomatoes, skinned and chopped
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
lemon juice

Steps:

If the spinach is frozen, thaw it and squeeze out all the water. Chop it, then squeeze out any leftover water.
Heat oil and add the seeds. Cook until they start to pop, then add onion, garlic, chilli, and ginger in a wok and cook until onion is golden (but not dark brown).
Add spinach, tomato, and salt and toss. Cook until well wilted and hot (about five minutes). Squeeze lemon juice over it and stir through to taste. Serve with rice or as a side dish with your favourite curry.

Nutrition Facts : Calories 207.5, Fat 14.4, SaturatedFat 8.2, Cholesterol 32.8, Sodium 220.4, Carbohydrate 17.2, Fiber 6.1, Sugar 4.8, Protein 7.2

Tips:

To make the perfect bhaji batter, use a combination of chickpea flour (besan) and rice flour. This will give the bhajias a crispy exterior and a soft, fluffy interior.
Add plenty of fresh herbs and spices to the batter, such as coriander, cumin, and turmeric. This will give the bhajias a delicious flavor.
Don't overcrowd the pan when frying the bhajias. This will cause them to steam instead of fry, resulting in soggy bhajias.
Serve the bhajias hot with a dipping sauce, such as mango chutney or tamarind chutney.

Conclusion:

Carrot, onion, and spinach bhajias are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be served as a side dish with a main meal. With their crispy exterior and soft, fluffy interior, these bhajias are sure to be a hit with everyone who tries them.