Ingredients for Spicy Carrot And Zucchini Bhaji
- Besan Flour
- 1 teaspoon salt
- Cold Water
- Ground Turmeric
- Chili Powder
- Garam Masala
- Garlic Cloves
- Brown Onions
- 1 medium carrot, peeled and grated
- 1 medium zucchini, grated
- Coriander Leaves
- Vegetable Oil
- Mango chutney, for serving
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How to Make Spicy Carrot And Zucchini Bhaji
- In a medium bowl, whisk together the chickpea flour, salt, and water until a smooth, thick batter forms. Add more water, a tablespoon at a time, if needed to reach desired consistency.
- Stir in the ground cumin, turmeric powder, chili powder, garam masala, minced garlic, chopped onion, grated carrot, grated zucchini, and coriander leaves.
- Heat about 2 inches of vegetable oil in a wok or large deep skillet over medium-high heat. Once hot (a pinch of batter should sizzle immediately), carefully drop tablespoons of the batter into the hot oil, ensuring not to overcrowd the pan.
- Deep-fry the bhaji in batches, cooking until the vegetables are tender and the bhaji are lightly browned (about 2-3 minutes per batch).
- Remove the cooked bhaji with a slotted spoon and drain on paper towels to remove excess oil.
- Serve the Spicy Carrot & Zucchini Bhaji hot with mango chutney.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
12g
Fat
0g
Carbs
2g
