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
- 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
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.