Spring onion and carrot bhajis with green chutney

Serves 14-16 Starters and mains

Springonioncarrotbhajis 192 1



  • 100g gram flour
  • 2tbsp lemon juice
  • 1⁄2tsp ground turmeric
  • 1tsp cumin seeds
  • 1⁄4tsp fennel seeds
  • 1⁄2tsp flaked sea salt
  • 1 green chilli, deseeded and finely chopped
  • 2tsp grated ginger
  • 2 garlic cloves, peeled and crushed
  • bunch spring onions, cut into long, thin strips
  • 1 large carrot, cut into matchsticks/julienne strips
  • sunflower oil, for deep-frying

For the chutney

  • small bunch mint leaves
  • small bunch coriander, chopped
  • 1 green chilli, deseeded and chopped
  • 2tsp grated ginger
  • 1⁄2tsp ground cumin
  • juice 1 lime

You will need

  • cook's digital thermometer


To make the chutney, blitz all of the ingredients together until smooth, adding 2-3tbsp of water, until you have a loose consistency. Taste for seasoning, and add a little more salt if needed.

Put the flour in a large mixing bowl, then stir in the lemon juice and just enough cold water to bring it to the consistency of double cream. Stir in the spices, salt, chilli, ginger and garlic. Then stir in the spring onions and carrot, so they are well coated.

Fill a saucepan or wok a third full with oil and heat to 180C/ 350F. A drop of batter should sizzle as it hits the oil, then float. Line a plate with kitchen paper.

Once the oil is at temperature, carefully drop tablespoons of the mixture into the oil, not overcrowding the pan. Stir to prevent sticking. Cook for 3-4 minutes, turning occasionally, until golden, then drain on the paper while you cook the next batch.

Serve hot or at room temperature with the chutney to dip into.

Recipe from The Flexible Pescatarian by Jo Pratt (White Lion Publishing). Photography by Susan Bell.
Springonioncarrotbhajis 192 1
Recipe from The Flexible Pescatarian by Jo Pratt (White Lion Publishing). Photography by Susan Bell.


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