Spicy Carrot & Zucchini Bhaji

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


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

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (215.2 g)
  • Calories 278.2
  • Total Fat - 7.9 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0 mg
  • Sodium - 1417 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 7.3 g
  • Sugars - 8.1 g
  • Protein - 7.1 g
  • Calcium - 45.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 23.9 mg
  • Thiamin - 0.3 mg

Step 1

Whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter.

Step 2

Stir in spices, garlic, onion, carrot, zucchini and coriander.

Step 3

Heat oil in wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly.

Step 4

Drain on paper towel.

Step 5

Serve with mango chutney.

Tips & Variations


No special items needed.

Related

MsPia

Delicious! With or with out the chutney. I used smoked Masala. And also pan fried with olive oil.I eat half of them while I was cooking them. Yumm!

review by:
(18 Jul 2017)