Broomfield bhajis, what to do with yet another carrot

I arrived home with a massive haul of super fresh, super cheap carrots for my local farm shop, Broomfields - so after the soup, the cake and the salad, a little inspiration was called for.
This is what I came up with;  a variation on one of my son's favourite foods - onion bhajis from our local takeaway.

Carrot bhajis with spiced tomato sauce

First make the tomato sauce

1 onion, chopped
2 cloves garlic
1" ginger, peeled and roughly shopped
2 tblsp water
2 tsp kalonji
1 tsp turmeric
1 tin chopped tomatoes
1 tsp salt
2 tsp sugar


Blend the onion, garlic, ginger and water to a smooth paste.
Heat 1 tblsp of oil over a medium heat.  Add the onion paste and fry for 2 minutes.
Add the kalonji and turmeric and cook for a further minute.
Add the tomatoes, salt and sugar.
Simmer for 20 minutes.
Remove from the heat while you cook the bhajis - serve the sauce warm, not piping hot.


250g gram flour
3 tsp cumin seeds
Chilli to taste
1 tsp salt
1 tsp bicarbonate of soda
1 bunch fresh coriander, chopped
4 large carrots, coarsely grated

Mix the dry ingredients with enough water to make a thick batter.
Stir in the coriander and the carrots

I use our 13" wok to cook these
Drop dessertspoonfuls of the mixture into hot oil a few at a time and fry until golden brown.
Lift out of the oil, drain on kitchen paper and keep warm while you prepare the rest.

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