Beetroot, Parsnip & Onion Bhajis with Coriander-Lime Yogurt by Julius Roberts

Ingredients

• 1 medium beetroot, peeled
• 1 medium parsnip, peeled
• 1 large onion, thinly sliced
• 1 green chili, finely chopped
• 1 inch ginger, grated
• 1 clove garlic, minced
• 10-15 curry leaves
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp turmeric powder
• 1 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1/2 tsp salt, plus more to taste
• 1/4 cup water, or as needed
• 3-4 cups vegetable oil, for frying
• 1 large bunch fresh coriander, chopped
• 1/2 clove garlic, minced (for yogurt)
• 1/2 lime, zest and juice
• 1/2 cup plain yogurt

Instructions

1. Peel the beetroot and parsnip, then very coarsely grate them into a large bowl.
2. Add the thinly sliced onion to the bowl with the grated beetroot and parsnip.
3. Add the finely chopped green chili, grated ginger, minced garlic, and curry leaves to the bowl.
4. Toast the cumin seeds and fennel seeds lightly in a dry pan for 1-2 minutes until fragrant, then add them to the bowl.
5. Add the turmeric powder, chickpea flour, rice flour, and salt to the bowl.
6. Gradually add about 1/4 cup of water, mixing until a thick batter forms that holds together when squeezed into a ball. Add more water, a tablespoon at a time, if needed.
7. While the batter rests, prepare the yogurt: In a mortar and pestle or blender, combine the chopped coriander, minced garlic, lime zest, lime juice, and plain yogurt. Blend or pound until smooth.
8. Heat about 2-3 inches of vegetable oil in a deep pan or pot over medium-high heat until it reaches approximately 350°F (175°C). You can test if the oil is ready by dropping a tiny bit of batter; it should sizzle immediately.
9. Carefully drop spoonfuls of the bhaji mixture into the hot oil, ensuring not to overcrowd the pan. Fry in batches for 3-5 minutes per side, or until golden brown and crispy.
10. Using a slotted spoon, remove the bhajis from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
11. Serve the hot, crispy bhajis immediately with the zingy coriander-lime yogurt.