Name: Baked carrot & nigella seed bhajis with raita
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 12, as a snack or canapé
Ingredients: 100g gram flour (chickpea flour); 1 tsp ground turmeric; 2 tsp nigella seeds; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp ground ginger; ½ tsp chilli powder; 2 large eggs; 4 large carrots (about 400g), peeled, ends trimmed and spiralized into thin noodles; 2 tsp vegetable oil; ½ cucumber grated; 150g pot of natural yogurt; ½ small pack of mint leaves finely chopped; mint

Baked carrot & nigella seed bhajis with raita

100g gram flour
(chickpea flour)
1 tsp ground turmeric
2 tsp nigella seeds
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp chilli powder
2 large eggs
4 large carrots
(about 400g), peeled, ends trimmed and spiralized into thin noodles
2 tsp vegetable oil

For the raita

½ cucumber
grated
150g pot of natural yogurt
½ small pack of mint
leaves finely chopped
mint

Method

step 1
Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.
step 2
Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.
step 3
Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.
step 4
While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.