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
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Ingredients
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
Method
Zucchini and carrot bhaji
- 1Whisk 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.
- 2Heat oil in wok; deep-fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly. Drain on absorbent paper.
- 3Serve bhaji with chutney.
Notes
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.
