Vegetable bhaji

Upgrade your garden variety vegetable fritter to an altogether more exotic version with this vegetable bhaji recipe by Woman's Day. Add dollop of mango chutney and you'll be in heaven.

  • 25 mins preparation
  • 20 mins cooking
  • Makes 16
  • Print


Vegetable bhaji
  • 1/2 cup desiccated coconut
  • 2 green chillies, chopped
  • 1 clove garlic, chopped
  • 1/2 cup cabbage, finely shredded
  • 50 gram green beans, trimmed, thinly sliced
  • 2 finger eggplants, finely shredded
  • 1 carrot, finely shredded
  • 1 1/4 cup besan flour
  • 1 cup cold water
  • 2 clove garlic, crushed
  • 2 teaspoon cumin seeds
  • oil, for deep frying
  • mango chutney, to serve


Vegetable bhaji
  • 1
    To make coconut sambal, spoon desiccated coconut into a heat-proof bowl. Cover with boiling water. Soak 30 minutes. Mix in chillies and garlic. Season with salt. Set aside.
  • 2
    For vegetable bhaji, combine in a large bowl vegetables, flour, water, garlic and cumin seeds. Mix well and season to taste.
  • 3
    Heat oil in a wok or large deep frying pan on high, until a droplet of batter sizzles as soon as it is added.
  • 4
    Working in 4 batches, lower heaped tablespoons of mixture into oil. Cook each batch 4-5 minutes, turning, until crisp and golden. Drain on paper towel. Serve straight away with mango chutney and coconut sambal.

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