Name: Zucchini and carrot bhaji
Cook time: 60 min
Total time: 60 min
Ingredients: 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

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.

Makes 20 Item

Cook

Ingredients

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

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

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