Vegetable Bhaji

Ingredients for 2 servings:

• 2 large carrots
• 10 cm ginger root
• 2 onions, red
• 2 chili peppers, red, fresh, remove seeds if necessary
• 1 bunch of coriander leaves
• 2 tsp mustard seeds
• 1 tsp turmeric
• 1 tsp, heaped cumin
• 2 tsp sea salt
• 125 g flour or chickpea flour
• 125 ml water, cold
• 1 tsp baking powder
• 1 liter vegetable oil
• 1 piece(s) potato(s)
• 1 lemon(s)
• 2 limes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Peel the carrots, ginger, and onions and grate or shred or cut into thin strips. Finely chop the chilies. Roughly chop the coriander leaves and stems. Place everything in a large bowl along with the mustard seeds, turmeric, cumin, and salt. Add the flour or chickpea flour with the water and mix everything together. Heat the oil in a deep fryer or large saucepan over medium-high heat. Toss in the potato. When it rises to the top and begins to sizzle gently, the oil is at the right temperature. Remove the potato. Using a tablespoon, gently press a portion of the vegetable mixture together and carefully drop it into the hot oil. Fry several fritters at a time. When they are golden brown and crispy after about 5 minutes, remove them with a slotted spoon and drain on kitchen paper. Lightly salt the finished bhaji and drizzle with a little lemon juice. Arrange the bhaji on a serving platter with the lime wedges and serve. Rice goes perfectly with this.