Butternut Squash and Carrot Bhajis

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Bhajis are versatile, gluten free fritters that are served as snacks and appetizers throughout the Indian subcontinent. They are easy to make and are a great way to use seasonal vegetables. While onion bhajis are the most popular variety, Doaa has added butternut squash, carrots, and spinach for a hearty, seasonal spin on this delicious appetizer.

Recipe by Doaa Elkady

Makes 4-6 servings

INGREDIENTS 

  • 300g carrots, shredded or spiraled
  • 250g butternut squash, shredded or spiraled
  • 1/2 cup spinach, coarsely chopped
  • 250g yellow onion, sliced
  • 1 tbsp ginger, grated
  • 150g chickpea or AP flour 
  • 2 tsp Jacobsen Salt Co. Pure Kosher Sea Salt
  • 1 tbsp garam masala
  • 1 tbsp nigella seeds, also called black seeds or kalonji
  • 1 tsp ground turmeric
  • 2 large eggs, beaten
  • High heat oil, we used refined coconut oil
  • Jacobsen Salt Co. Pure Flake Sea Salt, for finishing

PROCESS 

In a medium bowl, whisk together the flour, kosher sea salt, garam masala, nigella seeds, and turmeric. 

In a large bowl, mix together the shredded vegetables and ginger. Add in the spiced flour and mix to combine. Add in the beaten eggs and mix until evenly mixed. 

Fill a 9" round skillet halfway to the top with your preferred oil, and let the oil heat to 350F. Gently drop about a 1/4 cup of batter into the hot oil. Cook 5-6 fritters at a time. Flip after about 60 seconds. Once brown on both sides, remove the cooked fritters with tongs onto a cooling rack or a plate lined with a paper towel. Let the oil reheat before doing the next batch. 

Plate the bhaji and sprinkle with flaky sea salt. Serve with your favorite chutney, raita, or preferred dipping sauce. 

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