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