Carrot Bhaji with Yogurt Sauce

Carrot bhaji
  For me, a meal isn’t complete without a big heaping pile of vegetables.  However, I’m married to a man who thinks potatoes are the only vegetable he will ever need.  Don’t get me wrong, potatoes are a great vegetable but I like a little color and variety on my plate.  To remedy the situation, I discovered that flavoring any vegetable with Indian spice was the way to go.  Since then, these have been a big hit in my household.
        Sweet, salty, spicy.  These Indian spiced carrot balls are great as a starter, cocktail party hors d’oeuvres or accompaniment to a spicy curry.  The garlic and lemon yogurt sauce is a great way to cool the spice if you are not used to the heat.

Carrot Bhaji
 2 large carrots (peeled and grated) ~about 2 1/2 cups
1 medium onion (grated)~about 1 cup
1 tsp sea salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp -1 tsp red chile powder (depends on spice preference)
2 tbsp cornstarch
4 tbsp flour
freshly cracked black pepper
Coriander/cilantro to garnish (optional)
Combine grated carrots and onion in a mixing bowl and combine.  Sprinkle with spices and sea salt and toss together.  Add cornstarch and flour and combine to make a dough.  Using your hands or a tablespoon, form dough into balls around 1in/2cm in diameter.
     Add oil to a medium non-stick frying pan and heat over medium high heat.  When oil is hot, add carrot bhaji balls and fry until crispy on both sides.  Take out and drain excess oil on paper towels and sprinkle with freshly cracked black pepper.  Serve with a yogurt dipping sauce.

Carrot Bhaji

Yogurt dipping sauce
1 cup/245g plain greek yogurt
2-3 cloves of garlic
2 tbsp freshly squeezed lemon juice
1 tsp sea salt
2 scallions (chopped)
sprinkling of freshly cracked black pepper
    Combine yogurt, garlic, lemon juice, salt, scallions and black pepper together and blend in a food processor or blender until smooth.


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