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
Prep:30 mins
Serves 12, as a snack or canapé
100g gram flour (chickpea flour)1 tsp ground turmeric2 tsp nigella seeds½ tsp ground cumin½ tsp ground coriander½ tsp ground ginger½ tsp chilli powder2 large eggs4 large carrots (about 400g), peeled, ends trimmed and spiralized into thin noodles2 tsp vegetable oil
STEP 1Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.STEP 2Mix 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.STEP 3Dollop 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.STEP 4While 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.
