Butternut Squash and Carrot Bhajis

Posted by on

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. 

← Older Post Newer Post →