Onion and Carrot Bhajjis

bhajji 02

This recipe is inspired by spicy Indian snack known as Onion Bhajis. In Indian cuisine bhajis or bhajia is a type of vegetables fritter, usually made of slices onion coated with thin seasoned batter and fried until crisp and brown, and served with mango chutney. 

This time I combined the onion with carrot. I serves this bhajis with halved pita bread and mint raita sauce.




  • 2 medium onions, halved and sliced thinly
  • 100g carrot, sliced
  • 70g gram flour
    30g rice flour
  • 1/2 tsp turmeric
  • 1 tsp grated ginger
  • 1 tsp cumin seeds, lightly crushed
  • 1/2 tsp fennel seeds
  • 2 green chillies, finely minced

Mint Raita

  • small bunch mint leaves
  • 200g greek yogurt
  • salt to taste


  • 10 rotis or pita breads
  • 1 small cucumber, thinly sliced
  • romaine lettuces, cut into bite-size piece
  • 1/2 lemon


  • Mix all the raita ingredients, season with salt and pepper. Chill until ready to use.
  • Toss together lettuce and cucumber, dress with lemon juice and lightly season with salt and pepper.
  • Bhajis: Put the onion, grated cassava and carrot in a mixing bowl. Sift the flours into an onion mixture , stir in spices and season with salt. Mix in vegetables and flour together until all vegetables lightly coated with flour. Add about 1/4 cup or less water. Stir in until you got a workable paste.
  • Heat the oil in a deep pan or wok to 180 C. Add a drop of batter, when it sizzle as it hits the oil, then the oil is hot enough. Carefully drop a heap tablespoons of bhaji mixture in to the oil, do not overcrowd the pan. Cook for about 3-4 minutes (depend on your bhaji size) until crisp and golden, turning occasionally. Remove with slotted spoon and drain on kitchen paper. Keep it warm while you cook the next batch.
  • Assemble pita bread with bhajis, cucumber and lettuce salad, and a dollop of mint raita.


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