1.Whisk besan, salt and the water in medium bowl until mixture forms a smooth thick batter. Stir in spices, garlic, onion, carrot, zucchini and coriander; season.
2.Heat oil in wok; deep-fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly. Drain on absorbent paper.
3.Serve bhaji with chutney.
Grated zucchini can release a lot of water; if the bhaji batter becomes runny, add enough besan flour to restore the batter to its original consistency.Note