Parsnip Bhajis
- Serves : Approximately 60 pieces (12 servings)
- Preparation : 20 minutes
- Cooking/Cooling : 35 minutes
Ingredients
Bhajis
- 500 ml (2 cups) parsnip, peeled and grated
- 250 ml (1 cup) onion, finely minced
- 2 garlic cloves
- 2 green onions, chopped
- 10 ml (2 tsp.) ginger, finely grated
- 5 ml (1 tsp.) ground curry powder
- 2.5 ml (½ tsp.) ground coriander
- 3.5 ml (¾ tsp.) salt
- 250 ml (1 cup) chickpea flour
- 250 ml (1 cup) iÖGO Greek 0% Plain yogurt
- Peanut oil, for deep fryer
Bhaji sauce
- 125 ml (½ cup) ïÖGO Greek 0% Plain yogurt
- 2 green onions, chopped
- 60 ml (¼ cup) mint leaves, tightly packed
- Lemon juice
- 2.5 ml (½ tsp.) ground cumin
- Salt
Preparation
Bhajis
In a bowl, combine the parsnip, onion, garlic, green onions, ginger, curry, coriander and salt. Add the chickpea flour. Fold in the yogurt to obtain a thick paste by mixing until everything holds together.
In the deep fryer, heat oil to 180ºC (350ºF). Using a spoon, drop the equivalent of 10 ml (2 tsp.) of the mixture per bhaji. Cook only eight bhajis at a time to maintain the temperature of the oil. Fry 4 to 5 minutes or until the bhajis are golden-brown, turning halfway through. Place on an absorbent paper towel.
Serve hot with bhaji sauce.
Bhaji sauce
Put all ingredients in an electric mixer and mix into a smooth sauce.
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