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:
30mins
SERVES:
4
YIELD:
20 bhaji (fritters)
UNITS:
US

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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