Baked Carrot Nigella Seed Bhajis With Raita Recipes

BAKED CARROT & NIGELLA SEED BHAJIS WITH RAITA

Baked carrot & nigella seed bhajis with raita image

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

Provided by Sophie Godwin - Cookery writer

Categories Side dish, Starter

Time 55m

Yield Serves 12, as a snack or canapé

Number Of Ingredients 14

Ingredients

100g gram flour (chickpea flour)
1 tsp ground turmeric
2 tsp nigella seeds
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp chilli powder
2 large eggs
4 large carrots (about 400g), peeled, ends trimmed and spiralized into thin noodles
2 tsp vegetable oil
½ cucumber , grated
150g pot of natural yogurt
½ small pack of mint , leaves finely chopped
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Steps:

Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.
Mix 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.
Dollop 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.
While 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.

Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

CARROT RAITA

Carrot Raita image

Make and share this Carrot Raita recipe from Food.com.

Provided by Chrissyo

Categories Lunch/Snacks

Time 15m

Yield 2-6 serving(s)

Number Of Ingredients 6

Ingredients

500 g carrots
250 ml plain yogurt
1 lemon, juiced
125 g walnuts, chopped
1 teaspoon ground cumin
1/2 bunch mint

Steps:

Grate the carrots.
Toss with the yoghurt, lemon juice, chopped walnuts, ground cumin and mint.
Garnish with mint leaves.
Serve with pappadums, chutney and Bringal pickle.

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