Recipe of Quick Carrot and Parsnip Bhajis

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Before you jump to Carrot and Parsnip Bhajis recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

The kitchen on its own offers you many small methods by which energy and money can be saved. It is pretty uncomplicated to live green, of course. It's concerning being sensible, most of the time.

We hope you got benefit from reading it, now let's go back to carrot and parsnip bhajis recipe. To make carrot and parsnip bhajis you need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Carrot and Parsnip Bhajis:

1. Provide of Carrots x 150g, grated.
2. Prepare of Parsnip x 150g, grated.
3. Get 120 g of Chickpea flour x.
4. You need 1 tsp of ground cumin.
5. You need 1 tsp of curry powder.
6. Use 1 tsp of ground coriander.
7. Provide 1 tsp of salt.
8. Provide 2 of eggs.
9. Use of Vegetable oil for frying.
10. Get of For the chutney.
11. Provide 1 of large handful of fresh coriander.
12. You need 3 of fresh green chillies.
13. Get 3 Tbsp of lemon juice.
14. Prepare 1 tsp of olive oil.
15. Prepare 1/2 tsp of salt.
16. Provide 1 tsp of caster sugar.

Steps to make Carrot and Parsnip Bhajis:

1. Mix the carrots, parsnips, chickpea flour, cumin, curry powder, coriander and salt in a large bowl with your hands.
2. Add the eggs and give it a good mix. Batter will be thick.
3. Heat oil to 150 degrees Celsius or until hot enough when you drop a bit of the batter it sizzles and comes to the top.
4. Drop heaped teaspoons of the batter into the oil and cook for 3-4 minutes, turning the bhajis all the time until they have an even golden colour.
5. Drain on kitchen paper while you cook the rest.
6. To make the chutney, blitz all ingredients in a food processor to a smooth paste. Serve with the bhajis.

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