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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Emeka Ohaji
[email protected]This recipe is a game-changer!
Eddie Valverde
[email protected]I'll definitely be making this again.
WAF-BOYZ OFFICIAL
[email protected]Yum!
Rick Grimes
[email protected]5 stars!
Tony Mize
[email protected]This recipe is a keeper!
Minhaz Sp
[email protected]Would not recommend.
G0RG3N YX
[email protected]Meh.
Felicia Jessie
[email protected]Not worth the effort.
Biruk Hayilu
[email protected]These bhajias were a complete disaster! They fell apart in the pan and were totally inedible.
javaid ashraf
[email protected]I'm not sure what I did wrong, but my bhajias turned out really dry. I think I might have overcooked them.
Hola Burger
[email protected]The bhajias were a bit greasy for my liking, but the mango chutney was very good.
Samar Sara
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to the batter, and it turned out much better.
Richard Hood
[email protected]These bhajias were a bit too spicy for my taste, but the mango chutney helped to balance out the heat.
saeed siyal
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The bhajias are crispy and flavorful, and the mango chutney is the perfect complement.
Yousuf Ahmed
[email protected]I made these bhajias for my family and they loved them! They were easy to make and turned out perfectly.
Victoria Opoku
[email protected]These bhajias were delicious! I loved the crispy texture and the flavorful filling. The mango chutney was also very good.
Adriano Urena
[email protected]I'm not usually a fan of bhajias, but these were surprisingly good! The combination of carrot, onion, and spinach was really tasty, and the mango chutney was the perfect dipping sauce.
Total “SOHEL GAMING 1⃣FIRE” Gameing
[email protected]These carrot, onion, and spinach bhajias were a hit at my dinner party! The flavors were perfectly balanced, and the mango chutney added a delightful sweetness. I will definitely be making this recipe again.