Spicy Carrot and Zucchini Bhaji

READY IN: 30mins
Recipe by I'mPat

Posted for the Asian forums Eat Your Veggies December 2008/January 2009. Taken from the Australian Womens Weekly New Asian cookbook.

Top Review by averybird

These were very good. I loved the mix of veggies with the besan (chickpea) flour. They were not overly spicy either, although I did cut half of the chili powder and used curry powder in its place. I shallow-fried these in oil and drained them on a paper bag. Note: this batter can be made a day a head and kept in the fridge. Served these with Recipe#326538, sauteed baby kale, yogurt, and peach chutney. It was a delicious meal! Thanks, Pat! [Made for I Recommend Tag]

Ingredients Nutrition

Directions

  1. Whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter.
  2. Stir in spices, garlic, onion, carrot, zucchini and coriander.
  3. Heat oil in wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly.
  4. Drain on paper towel.
  5. Serve with mango chutney.

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