Spicy Carrot & Zucchini Bhaji
Recipe: #14947
October 22, 2014
Categories: Snacks, Carrot, Appetizers, Indian, Deep Fry, Diabetic, Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, Flour, more
"Posted for the Asian forums Eat Your Veggies December 2008/January 2009. Taken from the Australian Womens Weekly New Asian cookbook."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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