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Celeriac Bhaji - Low Carb "Aloo" Bhaji

Celeriac Bhaji in a pan
Prep Time 10 mins
Cook Time 30 mins
Servings 5 side servings
Calories 145 kcal
Net Carbs 9 g
Celeriac Bhaji is a low carb Indian recipe based on a traditional potato, or Aloo bhaji. It is a fragrant side dish of fried celery root, onions, garlic, and ginger, in whole spices and turmeric.


  • Knife & Cutting Board
  • Large Fry Pan/Wok


  • 4 tablespoons butter/oil/ghee
  • 1 large celeriac (celery root) about 1 pound peeled, and cubed.
  • 1 tablespoon panch phoran whole spices see below for recipe
  • 1 tablespoon turmeric ground
  • 2 whole red/green hot chilies fresh or dried
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 1 tablespoon ginger root minced
  • 2 tablespoons lemon/lime juice
  • 4 tablespoons fresh cilantro garnish
  • salt and pepper to taste

Panch Phoran (Indian Five Spice Mix)

  • 1 part cumin seeds
  • 1 part fennel seeds
  • 1 part fenugreek seeds
  • 1 part nigella/black cumin seeds
  • 1 part black mustard seed


  • Clean, peel, and cut the celeriac. Use a sharp knife to remove the small finer roots near the base of the celeriac and use a vegetable peeler to remove to soft brown skin. Next cut the celeriac into bite sized cubes.
    1 large celeriac (celery root)
  • Fry celeriac until golden brown. Heat 2 tablespoons of the butter/oil/ghee in a large fry pan or a wok until melted and add the chunks of celeriac. Salt well to help draw out the moisture. Fry for 15-20 minutes stirring occasionally until the outsides begin to turn a crispy golden brown.
    4 tablespoons butter/oil/ghee, salt and pepper
  • Make a well and cook the spices. Once the celeriac has browned, use a spatula to push the pieces to the edge of the pan to make a well, revealing the bottom of the pan. Melt remaining butter and add the panch phoran and turmeric to the hot butter to fry for approximately 1 minute, or until he whole spices begin to pop.
    4 tablespoons butter/oil/ghee, 1 tablespoon panch phoran whole spices, 1 tablespoon turmeric
  • Fry onions, garlic, and ginger. Add the onions, garlic, ginger and hot chilies. Stir to combine and continue to fry until the onions begin to turn a crispy golden brown, approximately 8-10 minutes. Add more butter/oil/ghee as needed to fry the bhaji.
    1 small onion, 2 cloves garlic, 1 tablespoon ginger root, salt and pepper, 2 whole red/green hot chilies
  • Garnish and serve. Before serving, drizzle with fresh lemon/lime juice, and garnish with fresh cilantro leaves.
    4 tablespoons fresh cilantro, 2 tablespoons lemon/lime juice


See post above for images and tips to make this low carb Indian bhaji
This recipe can be served as a vegetable side dish alongside curry, kebabs, or other grilled meats. It can also be eaten on it's own as a low carb vegetarian meal. 
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Calories: 145kcalCarbohydrates: 13.7gProtein: 2.4gFat: 9.9gSodium: 450mgPotassium: 410mgFiber: 2.9gSugar: 2.4gSugar Alcohols: 1.8gNet Carbs: 9g
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Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!
Keywords: Desi, Desi Keto, Indian, low carb, Vegetarian