Courgette & Celeriac Bhajis with Mango & Mint Raita Recipe

Courgette & Celeriac Bhajis with Mango & Mint Raita Recipe
Gluten Free, Vegetarian
Store in airtight container in fridge.

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.

  • Small Bowl
  • Stirring Spoon
  • Sieve
  • Mixing Bowl
  • Medium Frying Pan
  • Kitchen Paper Towel
  • Cooking Tongs 


  1. Firstly make raita: add the mango powder to a small bowl and slowly mix in the yogurt until you have reached a smooth consistency.
  2. Add the remaining ingredients and set aside until the Bhajis are ready to eat.
  3. For the Bhajis, sieve the chickpea flour, baking powder and bicarbonate of soda into a mixing bowl.
  4. Add the salt and dry spice ingredients. Mix Well.
  5. Slowly mix in the water until it creates a smooth, thick batter.
  6. Stir in the courgette, celeriac, onion and chilli until well combined. 
  7. 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.
  8. 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.
  9. Drain on kitchen paper and keep warm while you cook the remaining bhajis.
  10. Serve with the raita.
  11. Enjoy!
23 May 2017 - 10:40am