Created by ImPat on October 22, 2014
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.