Baked Carrot Bhajis with Nigella Seeds and Raita

• chickpea flour↗100 g

  (chickpea flour)

• ground turmeric1 tsp
• nigella seeds2 tsp
• ground cumin↗½ tsp
• ground coriander↗½ tsp
• ground ginger↗½ tsp
• chili powder↗½ tsp
• large eggs↗2
• large carrots4

  about 400 g, peeled, ends trimmed and spiralized into thin noodles

• vegetable oil↗2 tsp
• cucumber↗½

  grated

• natural yogurt↗150 g
• mint↗½

  ½ small pack, leaves finely chopped

• mint↗

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection, gas 6). Line one large or two medium baking trays with parchment paper.

2. 2

   In a large bowl combine chickpea flour, turmeric, nigella seeds, cumin, coriander, ginger, chili powder, eggs and salt (to taste) into a smooth thick batter. If the mixture seems dry, add a few drops of water. Add the spiralized carrot (cut large spirals in half) and lightly season to taste.

3. 3

   Using a tablespoon, place portions of the batter onto the prepared tray, leaving space between them. Lightly press each portion with the back of the spoon, drizzle with oil and bake for 25 minutes, turning the bhajis halfway through, until they are golden and crisp.

4. 4

   While the bhajis bake, squeeze excess moisture from the grated cucumber with a kitchen towel. In a small bowl combine yogurt, cucumber, mint, salt and pepper, mix until smooth. Serve the raita alongside the hot bhajis.