When opting to stay in versus take out, it is the appetizers that I miss the most. But this weekend, while my husband was making an eggplant and lentil curry, I thought I would try a go at making bhajis. When eating out, I rarely find onion bhajis that are vegan and gluten free, so here goes:
It started with a walk through the farmer’s market and thinking of a twist on onion bhajis, but added grated potatoes, carrots and getting creative with spices.
Once we were home, I peeled and grated about four medium carrots, four medium potatoes and half a clove of an elephant garlic (about two regular ones). Then the fun begins. I got creative with my spice wall and starting pulling spices off and adding a sprinkle here and a shake there. This is my favorite part about making up a recipe as I go.
First some cumin, then paprika, garlic powder followed with onion powder joining the mixing bowl, turmeric brightened up the bowl and finally some hot chili powder finished off the spice bowl! A generous amount of salt to help absorb the wet grated veggies and a dash of vegan Worcestershire sauce to add some depth and two large spoonfuls of applesauce and a sprinkle of all purpose flour to help bind.
Once all the flavors were mixed in the bowl, I scooped up a spoonful of the married grated veggies and spices and sautéed in a hot (non stick) pan. After a few minutes, flip and cook on the other side. Continue until all bhajis or fritters at this point are cooking and serve! I served it along with a dollop of vegan mayo and a side of lime pickle.
Take out at home!