Baked Carrot Nigella Seed Bhajis With Raita Recipes

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BAKED CARROT & NIGELLA SEED BHAJIS WITH RAITA



Baked carrot & nigella seed bhajis with raita image

A healthy baked carrot alternative to much-loved Indian side dish onion bhajis. Serve these golden, crispy snacks as part of a thali or curry feast

Provided by Sophie Godwin - Cookery writer

Categories     Side dish, Starter

Time 55m

Yield Serves 12, as a snack or canapé

Number Of Ingredients 14

100g gram flour (chickpea flour)
1 tsp ground turmeric
2 tsp nigella seeds
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp chilli powder
2 large eggs
4 large carrots (about 400g), peeled, ends trimmed and spiralized into thin noodles
2 tsp vegetable oil
½ cucumber , grated
150g pot of natural yogurt
½ small pack of mint , leaves finely chopped
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Steps:

  • Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.
  • Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.
  • Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.
  • While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.

Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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