Rainbow Bhajis with Coriander Cream Recipe | New Idea

Ingredients

• 140g/5oz carrot, grated
• 2 tsp nigella seeds
• 100g/4oz parsnip, peeled into shavings with a potato peeler
• 2 tbsp desiccated coconut
• small pack coriander, stalks only, finely chopped (use the leaves below)
• 140g/5oz beetroot, half grated, half cut into fine matchsticks
• 2 tsp grated ginger
• 1 litre/1 3 /4 pints sunflower oil, for frying
• lemon and lime wedges, to serve
• FOR THE BATTER
• 4 tbsp balti paste
• 250g/9oz gram flour (or plain flour)
• 1 tsp baking powder
• 1 tsp each cumin seeds, ground cumin, ground coriander and garam masala
• 1 /4 tsp hot chilli powder
• 2 medium onions, thinly sliced
• FOR THE CORIANDER CREAM
• 350g/12oz coconut yogurt
• small pack coriander, leaves picked
• zest and juice 2 limes