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Sizzling Carrot and Zucchini Bhaji: A Flavorful Indian Side Dish

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Ingredients

Adjust Servings:
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)

Nutritional information

30.4
Calories
2 g
Calories From Fat
0.3 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
1190.2 mg
Sodium
6.7 g
Carbs
1.7 g
Dietary Fiber
3 g
Sugars
1.1 g
Protein
121g
Serving Size

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Sizzling Carrot and Zucchini Bhaji: A Flavorful Indian Side Dish

Features:
    Cuisine:

    Really loved these. No doubt they can be tweaked according to taste and I am looking forward to making more in the future. I found they were still a bit undercooked in the middle after I fried them but I finished them off in the oven and they were great!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Spicy Carrot and Zucchini Bhaji,Posted for the Asian forums Eat Your Veggies December 2008/January 2009. Taken from the Australian Womens Weekly New Asian cookbook.,Really loved these. No doubt they can be tweaked according to taste and I am looking forward to making more in the future. I found they were still a bit undercooked in the middle after I fried them but I finished them off in the oven and they were great!,These were very good. I loved the mix of veggies with the besan (chickpea) flour. They were not overly spicy either, although I did cut half of the chili powder and used curry powder in its place. I shallow-fried these in oil and drained them on a paper bag. Note: this batter can be made a day a head and kept in the fridge. Served these with Recipe#326538, sauteed baby kale, yogurt, and peach chutney. It was a delicious meal! Thanks, Pat! [Made for I Recommend Tag]


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    Steps

    1
    Done

    Whisk Besan (chickpea Flour), Salt and the Water in Medium Bowl Until Mixture Forms a Smooth Thick Batter.

    2
    Done

    Stir in Spices, Garlic, Onion, Carrot, Zucchini and Coriander.

    3
    Done

    Heat Oil in Wok, Deep Fry Tablespoons of Mixture, in Batches, Until Vegetables Are Tender and Bhaji Are Browned Lightly.

    4
    Done

    Drain on Paper Towel.

    5
    Done

    Serve With Mango Chutney.

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