Name: Carrot, Onion, and Spinach Bhajias With Mango Chutney
Yield: Makes about 12 bhajias and 1⅔ lb chutney
Ingredients: 4 large soft ripe mangos, about 2½lb once you've peeled and pitted them, chopped into small bite-size pieces; 3½ cups light brown sugar; 1 cinnamon stick; 1 tsp kalonji (black onion or nigella) seeds (optional); 3 dried red chiles, ripped so that the seeds can fall out; 2 tbsp peeled and julienned fresh ginger; 2⅓ cups distilled malt vinegar; ⅔ cup bourbon; Good pinch of salt; Vegetable oil, for frying—you won't need more than 1 quart; 2 carrots; 1 large red onion; 1¼-inch piece fresh ginger, peeled; Good handful of spinach leaves, roughly chopped; 1 red chile, finely chopped; 2 tbsp roughly chopped fresh cilantro; 1 tsp cumin seeds; 1 tsp ground turmeric; 1 tsp garam masala; ½ tsp ground asafetida/hing (optional); Juice of 1 lemon; Good pinch of sea salt; ¾ cup gram (chickpea) flour

Carrot onion and spinach bhajias with a side of mango chutney.

Photo by Martin Poole

Bhajias will always hold a special place in my heart. When my grandparents moved to the UK in the 1950s they were incredibly poor, so they had to do whatever they could to keep themselves afloat and provide for my dad and his siblings. My grandmother did what she loved, which was cooking. Her Indian samosas, bhajias and traditional desserts gained national fame, and from these humble beginnings the Patak’s brand was born. My granny loved being in the kitchen and she taught me more about Gujarati cooking than I could ever thank her for. This is actually not one of her recipes but more of a modern spin on an old classic.

On the side is the popular chutney that has made my family famous all over the world. This is my version of the recipe, with the addition of bourbon. It doesn’t overpower the chutney, but rather adds some depth and warmth. You can leave the bourbon out if you wish— just add more vinegar instead, but make sure it’s distilled malt vinegar, as regular malt vinegar is just too strong.

Recipe information

Yield
Makes about 12 bhajias and 1⅔ lb chutney

Ingredients

For the mango chutney:

4 large soft ripe mangos, about 2½lb once you've peeled and pitted them, chopped into small bite-size pieces

3½ cups light brown sugar

1 cinnamon stick

1 tsp kalonji (black onion or nigella) seeds (optional)

3 dried red chiles, ripped so that the seeds can fall out

2 tbsp peeled and julienned fresh ginger

2⅓ cups distilled malt vinegar

⅔ cup bourbon

Good pinch of salt

For the bhajias:

Vegetable oil, for frying—you won't need more than 1 quart

2 carrots

1 large red onion

1¼-inch piece fresh ginger, peeled

Good handful of spinach leaves, roughly chopped

1 red chile, finely chopped

2 tbsp roughly chopped fresh cilantro

1 tsp cumin seeds

1 tsp ground turmeric

1 tsp garam masala

½ tsp ground asafetida/hing (optional)

Juice of 1 lemon

Good pinch of sea salt

¾ cup gram (chickpea) flour

Preparation

For the mango chutney:
Step 1
Mix all the ingredients together in a heavy-bottomed saucepan and boil for 40 to 45 minutes. It should thicken and be quite syrupy.
Step 2
Pour into a sterilized canning jar while hot. Seal the jar, allow to cool completely, then move to a cool place and leave for a week. This will give it time to mature. It should keep for around 3 months.
For the bhajias:
Step 3
Pour vegetable oil into a large, deep-lipped skillet so that it comes 2 inches up the sides. Gently heat it while you prepare the bhajia mixture. Alternatively, heat a deep-fat fryer to 350°F.
Step 4
Grate the carrots, onion and ginger using a cheese grater. Transfer them to a large bowl and add the rest of the ingredients. Scrunch all of the mixture together with your hands to release the moisture from the veggies and help it bind together. If you need to, add a few tablespoons of water—you want it to be a dropping consistency. Shape the mixture into balls of around a tablespoonful each before flattening them a little, which allows them to cook all the way through so that they don’t end up with a doughy center.
Step 5
Add a little of the mixture to the oil to test if it’s hot enough: it should sink and then swim. Deep-fry the bhajias, in batches if you need to, for about 5 minutes until they are golden brown. You will need to flip them a few times to get an even color. Drain on paper towels. Serve hot with mango chutney or your favorite dip.

Image may contain: Plant, Food, Produce, Vegetable, Bean, and Lentil

Reprinted from The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak. Copyright © 2015 by Octopus Publishing Group Ltd. Published in the United States by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon or Bookshop.

Recipe notes

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