200g red onion (thinly sliced)
150g carrot (grated)
1 tsp chopped coriander
2 tsp cumin seeds
175g gram flour
1 tsp turmeric
½ tsp chilli powder
1 tsp Garam masala
1 tsp salt
500ml sunflower oil
1 large naan bread
1 jar of Baxters Pineapple, Coconut & Zesty Lime Chutney
30g chopped coriander
Baxters IngredientsChef Selections Pineapple, Coconut & Zesty Lime Chutney
In a bowl mix 120g of the gram flour with the spices, cumin seeds and salt.
Add in 225g of water and mix into a smooth paste.
Add the veg and mix well before allowing to stand for 15 minutes.
Add the remaining flour to bind the mixture.
Heat the oil in a deep pan to 170°C.
Using a teaspoon drop small clumps into the oil and fry until crisp and golden.
Drain on kitchen paper.
To finish cut the naan into bite sized squares and top with the bhajis.
Finally, top with the Chutney and finish with chopped coriander.