A healthier way of making bhajis to warm and move stagnation


The onion, spring onion and spices are all warm or hot and most will move stagnant Qi and/or Blood. The carrot and beetroot are neutral in temperature but also move Qi stagnation. The beetroot and watercress are both Blood-nourishing, and the watercress and cucumber are cooling to balance the hot spices a little.

Fried foods like this can cause accumulations of Damp-Heat, so shouldn’t be eaten too often, and should be avoided by people who already have a Damp-Heat, Damp or Heat condition. Shallow frying in coconut oil as in this recipe is a little healthier than deep frying in vegetable oil.


2 red onions, finely sliced
2 small carrots, julienned (cut into small matchsticks)
3 spring onions, cut into short sticks
1 chilli, deseeded and finely chopped
2cm piece of ginger peeled and finely chopped
75g gram flour
75g whole wheat flour
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp paprika
1/2 tsp salt
250ml water
3 tbsp coconut oil
100g watercress
30g beetroot, finely sliced (or from a salad bag)
small handful coriander leaf


Put the flours, dried spices and salt into a bowl, then slowly pour in 250ml water. Stir to make a batter.

Heat a saucepan with the coconut oil.
Mix the vegetables together with the chilli and ginger. Spoon a little at a time into the batter to coat, and then carefully into the coconut oil.
Fry for a 1-2 minutes on each side until crispy then drain on kitchen paper.
Put the watercress and beetroot on a plate, use a grater to make cucumber ribbons and place the bhajis on top. Finally, sprinkle over the coriander leaf.

Adapted from jamieoliver.com