Carrot and Onion Bhajis (Vegan and Gluten Free!)
Vegetarian Christmas - Bring a Plate Part 1
I’m not a vegan or vegetarian, but I love a challenge, and making vegetables so tasty that even the most dedicated meateater will come back for seconds makes me happy.
These bhajis are not only vegan, they are gluten free! The perfect little tasty snack to take to the Work Christmas Bring a Plate Party.
I’ve included a recipe for cucumber and mint raita, which I did not make with vegan yoghurt, but you could easily substitute a vegan version in with no problems.
You will need: a grater, a chopping board, a decent knife, a big mixing bowl, a smaller mixing bowl, a cup measurement, a tablespoon measurement, a big spoon to stir with, and a smaller spoon for forming the bhajis, and a frypan
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Ingredients
3 medium sized carrots
2 large onions
2 cups chickpea flour
2 tbs garam masala
1 tbs salt, plus extra if needed
1/4 cup or so of rice bran oil (or other neutral flavour oil)
Cucumber and Mint Raita
1 medium Lebanese cucumber
1 cup plain Greek yoghurt
1/2 cup (loosely packed) fresh mint leaves
1 tsp brown mustard seeds, optional
1 tbs rice bran oil (or other neutral flavoured oil)
1 tsp salt, or to taste
Method
Grate the carrots into your large bowl
Cut the tops off the onions, leaving the base on to give you a handle to hold while you cut. Cut the onion in half, put the cut side down on the chopping board, and slice the halves into rounds. You might need to cut the rounds in half again, so that they match the size of the grated carrot.
Using your fingers, separate the rounds out into individual bits of onion into the carrot bowl.
In a smaller bowl, add your two cups of chickpea flour, tablespoons of garam masala, and salt. Stir the dry ingredients with a spoon to mix thoroughly.
Add two cups of water and stir to combine. You don’t need to worry about lumps too much, but pay attention to the thickness - chickpea flour absorbs water, and quite quickly, too.
If it starts to thicken to a paste, add more water. You want it a batter consistency, but not too runny.
You can taste the uncooked batter for seasoning. It should be quite salty, because you are going to be adding the mountain of carrot and onion you just prepped and that will dilute the flavour.
Add the batter to the carrot and onion bowl, and use your big spoon to mix well, making sure all the carrot and onion at the bottom of the bowl is well incorporated into the batter.
Your carrot and onion mix should look like this once the batter is all incorporated. It will still look a bit grainy, but it should all cook out in the oil.
Heat the rice bran oil in your pan. You want about a centimetre of oil, and it should be hot.
Using the smaller spoon, shape small piles of carrot and onion mix in your hot pan. The smaller they are, the easier they will be to eat in the hand. Don’t worry too much about the shape - bhajis are famously flat and scrappy. It’s the deeply caramelised bits on the edges that makes them tasty!
Flip to cook on the other side once you see the edges are brown. Dark brown bits are good here - extra flavour.
Put them on a rack to drain, with paper towel underneath. The air circulating around them will mean they don’t go too soggy, and the paper towel will catch the drips.
While they cool enough to go into a container, make the raita. First, grate the cucumber.
Add the yoghurt and salt, and mix well to combine.
Add the rice brain oil and mix well. It will look at first like it’s not going to mix in, but persist and you shall prevail! The oil helps to loosen the thick yoghurt, and give it a nicer mouthfeel.
Chiffonade the mint and add it to your raita.
Add the brown mustard seeds, if using. They can be bitter, but will also add a hint of deep mustardy flavour to the raita.
Package it up with the carrot and onion bhajis, ready to take to work for the party. I guarantee you will have people asking you for the recipe (tell them about me!!)
