Ingredients for - Baked carrot & nigella seed bhajis with raita

1. 100g gram flour (chickpea flour)
2. 1 tsp ground turmeric
3. 2 tsp nigella seeds
4. ½ tsp ground cumin
5. ½ tsp ground coriander
6. ½ tsp ground ginger
7. ½ tsp chilli powder
8. 2 large eggs
9. 4 large carrots (about 400g), peeled, ends trimmed and spiralized into thin noodles
10. 2 tsp vegetable oil
11. ½ cucumber , grated
12. 150g pot of natural yogurt
13. ½ small pack of mint , leaves finely chopped

How to cook deliciously - Baked carrot & nigella seed bhajis with raita

1 . Stage

Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.

2 . Stage

Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.

3 . Stage

Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.

4 . Stage

While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.