Carrot, Onion & Spinach Bhajias (fritters)

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper




  • 2 carrots
  • 1 large red onion
  • 3 cm piece of peeled fresh root ginger
  • a good handful of spinach leaves, roughly chopped
  • 1 red chilli, finely chopped (I actually used a little bit of red bell pepper because I don’t like hot)
  • 2 tablespoons of chopped fresh coriander (optional if you are like me and don’t like coriander)
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of garam masala
  • the juice of 1 lemon
  • a pinch of salt
  • 3 1/2 ounces of gram flour or white flour
  • Oil for frying
  • Patak’s Sweet Mango Chutney for dipping


  1. Pour enough oil into a deep pan so that it comes 2 inches up the side – or use a deep fryer. Heat to 350 degree.
  2. Using a cheese grater, grate the carrots, onion and ginger. Place them in a large bowl and add the rest of the ingredients.
  3. Using your hands squeeze the mixture with your hands so you release some of the water from the veggies to help bind the mixture. If you find it’s not wet enough to bind just add a few drops of water.
  4. Shape the mixture into balls of about a tablespoon each. Flatten them a little so they cook all the way through.
  5. Fry the bhajias in small batches, flipping them a few times until they are golden brown. It should take 3-5 minutes.
  6. Remove from the oil and place on paper towel to absorb the oil.
  7. Serve with the Patak’s Sweet Mango Chutney.