Zucchini and carrot bhaji

Bhaji is a classic Indian snack similar to a fritter; it has several variants and is sometimes known as pakora. Onion based bhaji is very popular, but we've used zucchini and carrot here. Served with mango chutney, they're divine.

  • 1 hr cooking
  • Makes 20 Item
  • Print


Zucchini and carrot bhaji
  • 1 cup (150g) besan (chickpea) flour
  • 2 teaspoon coarse cooking salt (kosher salt)
  • 1/2 cup (125ml) cold water
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 2 clove garlic, crushed
  • 2 brown onions (160g), sliced thinly
  • 1 carrot (120g), grated coarsely
  • 1 zucchini (120g), grated coarsely
  • 1/2 cup loosely packed fresh coriander (cilantro) leaves
  • vegetable oil, for deep-frying
  • 1 cup (320g) mango chutney


Zucchini and carrot bhaji
  • 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.

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