These little fried Indian dumplings are made with chickpea (gram) flour instead of wheat — gluten free and a good source of protein.

Grate 3 large or 4 smaller carrots and sprinkle generously with salt.  Place in a colander and press down to remove some liquid.  Place in a large bowl.

Slice 2 large or 3 smaller spring onions, white and green parts. Reserve a 3 T. of the greens, and add the rest to the carrots.

Mince garlic and ginger to make 1 t. of each.  Add to the vegetables along with 1 t. each turmeric powder, cumin powder, and coriander powder.  Add 1/4-1/2 t. cayenne pepper if desired.  Drizzle with 1 T. of lemon juice.  Toss well to combine.

Gradually add 1/2 lb. of chickpea flour, as well as a small amount of water as necessary to make a workable dough.

Heat oil in frying pan.  Drop a small amount of dough into the pan and cook until golden brown on both sides.  Taste the Bhaji, then correct the seasonings for the rest of the dough.  Add more water if they are too dry.

Drop dough onto the pan to make small dumplings — you don’t need to roll them out or hand shape them.  Make in small batches and eat while they are hot.

Serve the Bhajis with Raita made with plain yogurt, 3 T. chopped cilantro leaves, and the reserved onion greens, finely minced.  Season with salt.