RecipesVegetarian and Vegetables

Mixed Vegetable Panch Phoran Bhajis Recipe

“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.

Gluten Free
Vegan
Mixed Vegetable Panch Phoran Bhajis Recipe
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Ingredients

For the recipe:
  • 2 large onions, any colour, peeled and very finely sliced
  • 2 parsnips or carrots, peeled and grated
  • 1 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 Steenbergs organic panch 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

01
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.
02
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. 
03
Add in the water until you have a thick batter that covers the veggies. You may not need all of the water.
04
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.
05
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.
06
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!