Rainbow bhajis with coriander cream

• carrot↗140g 140g

  grated

• nigella seeds2 tsp 2 tsp
• parsnip↗100g 100g

  peeled into shavings with a potato peeler

• desiccated coconut↗2 tbsp 2 tbsp
• small pack coriander

  stalks only, finely chopped (use the leaves below)

• beetroot↗140g 140g

  half grated, half cut into fine matchsticks

• grated ginger2 tsp 2 tsp
• sunflower oil↗1l 1l

  for frying

• lemon↗

  wedges, to serve

• lime↗

  wedges, to serve

• balti paste↗4 tbsp 4 tbsp
• gram flour↗250g 250g

  (or plain flour)

• baking powder↗1 tsp 1 tsp
• cumin seeds↗1 tsp 1 tsp
• ground cumin↗1 tsp 1 tsp
• ground coriander↗1 tsp
• garam masala↗1 tsp
• hot chilli powder↗¼ tsp
• medium onions↗2

  thinly sliced

• coconut yogurt↗350g

  (I used Coyo)

• small pack coriander

  leaves picked

• limes↗zest and juice 2

Step-by-step instructions

1. 1

   To make the batter, stir the balti paste into 250ml cold water. Mix the flour, baking powder and spices in a mixing bowl, make a well in the centre, then pour in the balti water and gradually stir together to a smooth batter. Stir in the onions, then divide between 3 bowls.

2. 2

   Stir the carrot and nigella seeds into one batch of batter, the parsnip, coconut and chopped coriander stalks into another, and the beetroot and ginger into the third.

3. 3

   Make the coriander cream by whizzing half the coconut yogurt with the coriander leaves and lime juice until well blitzed and green. Stir through the lime zest and remaining yogurt, then keep cold until serving.

4. 4

   Heat the oil in a deep pan or a non-stick wok to 180C or until a piece of bread browns in 20 secs. Starting with the parsnip and ending with the beetroot, add spoonfuls of the mixture to the oil, a few at a time, and cook for a few mins, turning occasionally until evenly browned and crispy – about 4 mins. Lift out onto kitchen paper with a slotted spoon, sprinkle with a little salt and keep warm in a low oven while you cook the rest.

5. 5

   Serve the hot bhajis with the coriander cream, and lemon and lime wedges for squeezing over.