Spicy Carrot and Zucchini Bhaji

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

• Ready In: 30 mins
• Serves: 4
• Yields: 20 bhaji (fritters)

Ingredients

• 1  cup besan flour (chickpea flour 150grams)
• 2  teaspoons  cooking salt
• 1⁄2 cup cold water
• 1⁄4 teaspoon ground turmeric
• 1  teaspoon chili powder
• 1  teaspoon garam masala
• 2  garlic cloves (crushed)
• 2  small  brown onions (160 grams sliced thinly)
• 1  carrot (medium 120 grams grated coarsely)
• 1 (120 g)  zucchini (grated coarsely)
• 1⁄2 cup coriander leaves (loosely packed fresh)
•  vegetable oil (for deep frying)
• 1  cup mango chutney

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.