2. Scrub the carrot well, or peel it if you prefer, and then grate it.

3. Wash the cilantro well, then chop it (both stems and leaves) into big bits (2-inch sections, approximately)

4. Combine onion, carrot, and cilantro in a large bowl.

5. Make up a basic flour and water batter. Thick enough to stick to the onion mixture, thin enough to pour. Add salt to the batter.

6. Combine batter with veggies and toss around a bit. You may need more batter (I didn't measure!) You've got enough batter when the veggies stick together nicely.

7. Heat a non-stick skillet over medium-high heat (to give you an idea, my stove goes from SIM-2-3-4-5-6-HI and I had it on 6). Add enough oil to cover the pan.

8. When oil is hot, *carefully* place a big spoonful of the mixture into the pan and flatten it slightly. Repeat until pan is full.

9. After 3-4 minutes, check the bottoms of the bhajis.. when they are nicely browned, flip them over and fry for an additional 2-3 minutes.

10. Drain on paper towels. Repeat steps 8-9 until mixture is gone.

11. These are great with a mint or cucumber sauce (raita) or with ketchup (not exactly traditional, but still tasty). Leftovers can be kept in the fridge and warmed up in the microwave the next day.

Enjoy!

Serves: 20+ 3-inch bhajis

Preparation time: 30 min

more Free recipe and All Free recipe