Spiced Potato and Carrot Bahji
I love a nice spicy, crispy Bahji, served with a nice fresh crunchy salad & a big bowl of chilli & cucumber ratia, for dipping. The only thing I don’t like is the fat content. Traditionally, Bahji’s are deep fried, which gives them that gorgeous, crunchy texture, it also gives them a high fat content. Well foodies after playing around a bit with my ingredients & cooking methods, I have come up with these little low fat, gluten free, dairy free vegan & vegetarian Bahji balls.
INGREDIENTS: SERVES 4. GLUTEN FREE, DAIRY FREE, VEGETARIAN, VEGAN, Oven temp 200c 400f Gas MK 6.
500g Potatoes, grated. Put in a tea towel & squeeze to remove excess water.
2 medium red onions, grated ( I find red onions more digestible for lowfodmap diets)
200g Carrots, grated
5cm, Fresh Ginger, peeled & grated
2. Fresh red chillies, finely chopped
1tspn Turmeric powder
3 tspns Cumin Seeds
1 tspn Salt
5 Tbspns Gram Flour
Juice of 1 Fresh Lime
2 tbspns Rapeseed Oil
Fresh chillis & Corriander to serve.
Place the drained potatoes, carrots, onions, chillis, ginger, spices and salt in a large bowl, & mix together well. (get you hands in).
Add the gram flour & mix well again.
Add the lime juice & oil & mix well again, adding a little more oil if necessary to produce a sticky mix.
Line a baking tray with non stick parchment, roll the mix into small ball, & place a little apart on the tray.
Bake for 25-30mins, checking half way through & turning if necessary.
Remove from the oven & sprinkle with fresh corriander & finely chopped chilli’s
Serve with a grated carrot, spring onion & red pepper salad, a bowl of corriander & chilli yoghurt & mango chutney.
Enjoy.Another little tip, for low fat nibbles. 15mins before the Bahji’s are ready, Sprinkle some pumpkin seeds in a single layer on baking parchement. Sprinkle with a little salt & some spice of your liking & bake. Beats peanuts anytime.