Snacks

Parsnip Bhajis

  • Serves : Approximately 60 pieces (12 servings)
  • Preparation : 20 minutes
  • Cooking/Cooling : 35 minutes

Ingredients

Bhajis

  • 500 ml (2 cups) parsnip, peeled and grated
  • 250 ml (1 cup) onion, finely minced
  • 2 garlic cloves
  • 2 green onions, chopped
  • 10 ml (2 tsp.) ginger, finely grated
  • 5 ml (1 tsp.) ground curry powder
  • 2.5 ml (½ tsp.) ground coriander
  • 3.5 ml (¾ tsp.) salt
  • 250 ml (1 cup) chickpea flour
  • 250 ml (1 cup) iÖGO Greek 0% Plain yogurt
  • Peanut oil, for deep fryer

Bhaji sauce

  • 125 ml (½ cup) ïÖGO Greek 0% Plain yogurt
  • 2 green onions, chopped
  • 60 ml (¼ cup) mint leaves, tightly packed
  • Lemon juice
  • 2.5 ml (½ tsp.) ground cumin
  • Salt
Take your taste buds on a trip!

Preparation

Bhajis

In a bowl, combine the parsnip, onion, garlic, green onions, ginger, curry, coriander and salt. Add the chickpea flour. Fold in the yogurt to obtain a thick paste by mixing until everything holds together.

In the deep fryer, heat oil to 180ºC (350ºF). Using a spoon, drop the equivalent of 10 ml (2 tsp.) of the mixture per bhaji. Cook only eight bhajis at a time to maintain the temperature of the oil. Fry 4 to 5 minutes or until the bhajis are golden-brown, turning halfway through. Place on an absorbent paper towel.

Serve hot with bhaji sauce.

Bhaji sauce

Put all ingredients in an electric mixer and mix into a smooth sauce.

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