100g gluten free flour

1 tsp ground turmeric

2 tsp nigella seeds

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground ginger

½ tsp chili 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 lactose free yogurt

½ small pack of mint, leaves finely chopped

Serves - 4


Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.

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.

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.

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.

Recipe adapted from: Good Food
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