Carrot and onion fritters

by The Hidden Hut, Simon Stallard


400g red onions, finely sliced into strips
300g carrots, grated
2tbsp chopped coriander leaves
1 tbsp cumin seeds
350g gram (chickpea) flour
1 tsp chilli powder
2 tsp garam masala
2 tsp fine sea salt
sunflower old for deep frying


A modern twist on the classic onion bhaji. Put onions and carrots in bowl and add coriander and mix, put to one side. Dry fry the cumin seeds and toast over a medium heat (circa 2 mins or until popping and fragrant) Put 200g of the gram flour in a bowl and stir in the toasted cumin seeds along with all other spices, the salt and 225ml of water, then mix into a paste. Stir the paste into the onions and carrot mix, combine well and leave for 15mins. Fill a deep fryer or a heavy-based saucepan one third full with oil and heat to 175 *C (test by frying a small cube of bread, it should brown in 40 seconds). Just before cooking, sift the remaining gram flour into the batter mix to thicken it. stir briefly. Using two spoons, scoop up the batter mic and drop it carefully into the hot all in small batches. cook for approx. 2mins until crispy. Cut one in half and check it is cooked through.

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