Ingredients

large onions, any colour, peeled and very finely sliced

parsnips or carrots, peeled and grated

medium potato or sweet potato, peeled and grated

1 tsp

fresh ginger, minced

1 tsp

ground cumin

1 tsp

ground coriander

1/4 tsp

ground turmeric

1 tsp

chilli flakes, optional

1 tbsp

patch phora spice blend

1 tsp

sea salt

1/2 tsp

garlic powder

a pinch

fenugreek powder

approx 400ml

vegetable oil, for deep frying

120g

gram/besan flour

1 tbsp

cornflour

1/2 tsp

bicarbonate of soda

130ml

water

To serve

fresh coriander

1 tbsp

natural yoghurt (or dairy free coconut yoghurt)

"These bhajis are a perfect way to use up any leftover veg you have and with an added element of panch phoran spice they have a very authentic flavour, Indian fakeaway, here we come!"

Thanks to Nikibakes for the delicious recipe.

Method

Heat the oil in a deep pan over a medium heat and ensure it is less than half full of oil as you don’t want it to bubble over.
Place the veg in a bowl with the chopped coriander, the minced ginger, panch phoran, ground cumin, ground coriander, ground turmeric, chilli flakes (if using), ground fenugreek, sea salt, garlic powder, gram flour, cornflour and the bicarbonate of soda and mix together to coat the veggies.
Add in the water until you have a thick batter that covers the veggies. You may not need all of the water.
Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.
Carefully add a rounded tablespoon of the mixed veg bhaji mixture into the oil and repeat so you have 4 or 5 bhajis frying at the same time. Fry for 3-4 minutes until the coating is dark golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Repeat, frying further bhajis, until the mixture is all used up.
Once all of the bhajis are cooked, place in a serving bowl and sprinkle with the remaining fresh coriander, fresh edible flowers (optional) and serve with some yoghurt if desired. Enjoy enjoy!