Vegan Carrot, Parsnip and Leek Bhajis

Vegan Carrot, Parsnip and Leek Bhajis
Most bhaji recipes call for more gram flour than I like. I like it to be more veg and less stodge. I think you get the ‘fried stuff’ taste and texture a little better that way.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2 - 3
Vegan Carrot, Parsnip and Leek Bhajis


  • 1 parsnip, grated
  • 1 carrot, grated
  • 1/2 a leek, finely sliced
  • 70g chickpea flour/gram flour
  • 1-3 tbsps curry powder
  • 1/2 cup of water
  • Salt to season
  • Vegetable/sunflower oil for frying

How to make

  • In a bowl, mix together the parsnip, carrot, leek, flour and curry powder with a big pinch of salt. Add just under half a cup of water to form a batter.
  • Heat about 2cm of oil in a frying pan. Test to make sure that it’s hot enough by putting a tiny bit of the batter in, if it sizzles, you are good to go.
  • Spoon the batter into the oil – you should make somewhere between five and six – and gently flatten each bhaji. Cook for a few minutes either side, or until both sides are a gorgeous crispy golden brown.
  • Drain on kitchen paper before serving to ensure you don’t get a mouthful of grease.

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