Carrot and parsnip bhajis with coriander and chilli chutney
Ingredients
- 150g/5½oz carrots, grated
- 150g/5½oz parsnips, grated
- 120g/4½oz gram flour
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp salt
- 2 free-range eggs, beaten
- 1.5–2 litres/2¾–3½ pints oil, for frying
- large handful fresh coriander (approx. 50g/1¾oz)
- 3 fresh green chillies
- 3 tbsp lemon juice
- 1 tsp olive oil
- ½ tsp salt
- 1 tsp caster sugar
Instructions
Carrot and parsnip bhajis with coriander and chilli chutney serves 4 original recipe by BBC.
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