Ingredients
- 150 grams chickpea flour (besan flour, 1 cup)
- 2 teaspoons salt (cooking salt)
- 1/2 cup water (cold)
- 1/4 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 2 garlic cloves (crushed)
- 160 grams brown onions (2 small onions, sliced thinly)
- 120 gram carrot (1 medium carrot, grated coarsely)
- 120 gram zucchini (grated coarsely)
- 1/2 cup coriander leaves (loosely packed fresh)
- Vegetable oil (for deep frying)
- 1 cup mango chutney (diced)
How to Make
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Step 1: Whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter.
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Step 2: Stir in spices, garlic, onion, carrot, zucchini and coriander.
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Step 3: Heat oil in wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly.
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Step 4: Drain on paper towel.
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Step 5: Serve with mango chutney.
We hope you enjoy this recipe!
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