Spicy Carrot and Zucchini Bhaji |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Taken from the Australian Womens Weekly New Asian cookbook. Ingredients:
1 cup besan flour (chickpea flour 150grams) |
2 teaspoons cooking salt |
1/2 cup cold water |
1/4 teaspoon ground turmeric |
1 teaspoon chili powder |
1 teaspoon garam masala |
2 garlic cloves (crushed) |
2 small brown onions (160 grams sliced thinly) |
1 carrot (medium 120 grams grated coarsely) |
1 (120 g) zucchini (grated coarsely) |
1/2 cup coriander leaves (loosely packed fresh) |
vegetable oil (for deep frying) |
1 cup mango chutney |
Directions:
1. Whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter.
2. Stir in spices, garlic, onion, carrot, zucchini and coriander.
3. Heat oil in wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly.
4. Drain on paper towel.
5. Serve with mango chutney.
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