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Onion & carrot Bhajis


  • Bring a pot of boiling water to the boil. Turn off the heat, add the onions, toss and set aside for 3 mins. Drain very well.
  • Then mix together the onion, carrot, chillies, garlic, ginger, mustard seeds, turmeric, flour, coriander, seasonings and one egg until well combined. (If too dry, add the other egg.)
  • Heat a thin layer of oil in a heavy-bottomed pan and shallow fry spoonfuls of the mixture until golden brown on both sides, not overcrowding the pan. Then drain well on kitchen paper towels.
  • Serve with lime wedges on the side.


  • 2 large onions, halved & finely sliced
  • 1 medium carrot, grated
  • 2 small red chillies, seeded & sliced
  • 1 garlic clove, crushed
  • 1 tspn grated fresh ginger
  • 2 tspn mustard seeds
  • 1 tspn turmeric
  • ¾ cup besan (chickpea) flour
  • 2 heaped tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • 1-2 large eggs
  • vegetable oil
  • 1-2 limes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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