Rainbow bhajis with coriander cream recipe | Good Food

Ingredients

• 140g carrot grated
• 2 tsp nigella seeds
• 100g parsnip peeled into shavings with a potato peeler
• 2 tbsp desiccated coconut
• small pack coriander stalks only, finely chopped (use the leaves below)
• 140g beetroot half grated, half cut into fine matchsticks
• 2 tsp grated ginger
• 1l sunflower oil for frying
• lemon wedges, to serve
• lime wedges, to serve
• 4 tbsp balti paste
• 250g gram flour (or plain flour)
• 1 tsp baking powder
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ¼ tsp hot chilli powder
• 2 medium onions thinly sliced
• 350g coconut yogurt (I used Coyo)
• small pack coriander leaves picked
• zest and juice 2 limes