Beetroot Bhajis
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- Serves: Makes 12 bhajis
- Preparation: 15
- Cooking: 10
- Ready: 25
Take a bite of these brilliant beetroot bhajis – crispy on the outside, soft and full of flavour in the inside!
Ingredients
- 3-4 large beetroots
- 2 onions
- 3 cloves garlic
- 110 g (1 cup) gram flour
- 35 g (¼ cup) cornflour
- 1 tablespoon garam masala
- 1 teaspoon fenugreek
- 1 green chilli
- fresh coriander
- 1 teaspoon salt
- 80 ml (¾ cup) water
For the minted mango dip
- 1 tablespoon mango chutney
- 240 g (1 cup) unsweetened, dairy-free yoghurt
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh coriander
- salt and pepper, to taste
Method
Top and tail the beetroot, remove any woody skin and grate it. Thinly slice the onions and chop the fresh coriander and green chilli. Add everything to a large mixing bowl along with the garlic, salt, spices, gram flour and cornflour. Mix well and set aside while you make the minted mango dip.
To make the dip, combine the mango chutney, dairy-free yoghurt, fresh mint and coriander. Season with salt and pepper to taste.
Heat vegetable oil or coconut oil in a pan. Fry balls of the beetroot bhaji mixture for 4-5 minutes on each side, or until golden and crispy. Remove from the pan and place on kitchen paper to catch any excess oil. Serve straight away or keep refrigerated for up to 4 days.
