Carrot bhajis with coriander yoghurt
- 1 onion, sliced
- 2 carrots, grated
- ½tsp ground cumin
- ½tsp black onion seeds
- 120g plain flour
- Vegetable oil, for frying
- 1 clove garlic, crushed
- 2tbsp lemon juice
- ½tsp dried chilli flakes
- 15g coriander leaves, roughly chopped
- 150ml Asda Fat Free Natural Yogurt
Mix together the onion, carrots, cumin and black onion seeds. Stir in the flour and 80ml cold water to make a thick batter.
Heat the oil in a deep pan, until a drop of batter sizzles and browns in 30 secs. Cook spoonfuls of batter in batches for 3-4 mins until golden and crisp. Drain on kitchen roll.
Stir the garlic, lemon juice, chilli flakes and most of the coriander through the yogurt.
Serve 2 bhajis per person, sprinkled with the extra coriander.