CARROT, ONION, AND SPINACH BHAJIAS WITH MANGO CHUTNEY
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
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.
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Matiullah Abid
[email protected]Overall, I thought these bhajias were a good recipe. They were easy to make and they tasted great. I'll definitely be making them again.
Ariyan Sumon
[email protected]These bhajias were a bit too greasy for my taste. I think I'll try baking them next time.
K6
[email protected]I didn't have any mango chutney, so I served the bhajias with yogurt sauce instead. It was a great substitute.
Simu Aktar
[email protected]I had a hard time finding spinach, so I used kale instead. The bhajias still turned out great.
Playa Open
[email protected]These bhajias were a bit too spicy for my taste, but I think that's just because I don't like spicy food. My husband loved them, though.
Riasat Awan
[email protected]I'm not a big fan of Indian food, but these bhajias were surprisingly good. I'll definitely be making them again.
Beth Harrison
[email protected]I'm a vegetarian and I'm always looking for new and exciting vegetarian recipes. These bhajias are definitely a keeper!
Mhd Arshath
[email protected]These bhajias are a great way to get your kids to eat their vegetables. My kids love them and they don't even realize they're eating healthy.
Nwoye Basil
[email protected]I love that this recipe uses simple, everyday ingredients. I always have carrots, onions, and spinach on hand, so I can make these bhajias anytime.
michelle cummings
[email protected]I've made these bhajias several times now and they're always a hit. They're so easy to make and they're always delicious.
Mhamid Love
[email protected]I made these bhajias for a potluck and they were gone in minutes! Everyone loved them.
Md Rajo
[email protected]The mango chutney was the perfect complement to the bhajias. It was sweet and tangy, and it really brought out the flavors of the vegetables.
Prince Nafis
[email protected]I'm not usually a fan of bhajias, but these were so good I ate three of them!
Atta Hussain
[email protected]These carrot, onion, and spinach bhajias were a hit at my dinner party! They were crispy on the outside and soft and flavorful on the inside.