Try these gluten-free bites, a superfood take on traditional Indian Bhajis with a tasteful kick. Flavoured with the ever popular cleansing spice, Turmeric and fibre full Celeriac which is a great source of vitamin C and B6. Crispy on the ouside, with smooth Chickpea texture on the inside. A delicious moreish snack with a gorgeously refreshing Raita dip.
Equipment
- Small Bowl
- Stirring Spoon
- Sieve
- Mixing Bowl
- Medium Frying Pan
- Kitchen Paper Towel
- Cooking Tongs
Ingredients
For the raita
- 2 Tbsp Fresh Mint (Chopped)
- 150g Plain Organic Yoghurt
- 1 Tsp Finely Grated Ginger
For the bhajis
- 200g Grated Courgette
- 100g Grated Celeriac
- 1 Medium Onion (Finely Sliced)
- 1 Tsp GF Baking Powder
- 1/4 Tsp Bicarbonate of Soda
- 150ml Water
- 1 Tsp Cumin Seeds
- 1 Tsp Curry Powder
- 1 Tsp Garam Masala
- 1/2 Tsp Fennel Seeds (Ground)
- 1-2 Green Chilies (Finely Chopped)
- 1 Tsp Garlic Powder
- 1/4 Tsp Sea Salt
Method
- Firstly make raita: add the mango powder to a small bowl and slowly mix in the yogurt until you have reached a smooth consistency.
- Add the remaining ingredients and set aside until the Bhajis are ready to eat.
- For the Bhajis, sieve the chickpea flour, baking powder and bicarbonate of soda into a mixing bowl.
- Add the salt and dry spice ingredients. Mix Well.
- Slowly mix in the water until it creates a smooth, thick batter.
- Stir in the courgette, celeriac, onion and chilli until well combined.
- Heat about 5cm of coconut oil in a medium pan. Add a drop of the batter – when it rises to the surface, bubbling and browning, then the oil is hot enough.
- Add heaped tablespoons of batter to the pan, a few at a time, and cook for a few minutes on each side until they are evenly browned and crisp. This will take about 5-6 minutes.
- Drain on kitchen paper and keep warm while you cook the remaining bhajis.
- Serve with the raita.
- Enjoy!
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