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Below are the ingridients that are required to prepare a yummy Carrot and Parsnip Bhajis:
- Provide of Carrots x 150g, grated.
- Get of Parsnip x 150g, grated.
- Use 120 g of Chickpea flour x.
- Get 1 tsp of ground cumin.
- Provide 1 tsp of curry powder.
- Get 1 tsp of ground coriander.
- Use 1 tsp of salt.
- Prepare 2 of eggs.
- Provide of Vegetable oil for frying.
- Take of For the chutney.
- Take 1 of large handful of fresh coriander.
- Prepare 3 of fresh green chillies.
- Take 3 Tbsp of lemon juice.
- Take 1 tsp of olive oil.
- You need 1/2 tsp of salt.
- Get 1 tsp of caster sugar.
Done with the ingridients? Below are the procedures on preparing Carrot and Parsnip Bhajis:
- Mix the carrots, parsnips, chickpea flour, cumin, curry powder, coriander and salt in a large bowl with your hands.
- Add the eggs and give it a good mix. Batter will be thick.
- Heat oil to 150 degrees Celsius or until hot enough when you drop a bit of the batter it sizzles and comes to the top.
- Drop heaped teaspoons of the batter into the oil and cook for 3-4 minutes, turning the bhajis all the time until they have an even golden colour.
- Drain on kitchen paper while you cook the rest.
- To make the chutney, blitz all ingredients in a food processor to a smooth paste. Serve with the bhajis.
Carrots and parsnips are roasted with spices and blended until smooth with vegetable stock. If you've tried this Roasted Carrot and Parsnip Purée or any other recipe on the blog then don't forget to rate the recipe and let. Roasting brings out the sweetness in these root vegetables. Add chopped parsnip, water, carrot, and broth; bring to a boil. If the parsnips and carrots are very thick, cut them in half lengthwise.
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