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.
Provided by ImPat
Categories Vegetable
Time 30m
Yield 20 bhaji (fritters), 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 30.4, Fat 0.3, SaturatedFat 0.1, Sodium 1190.2, Carbohydrate 6.7, Fiber 1.7, Sugar 3, Protein 1.1
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Mk Arif
[email protected]I'm not a huge fan of zucchini, but these bhajis were surprisingly good. The carrot and zucchini flavors balance each other out perfectly. I'll definitely be making them again.
Ayaz Qadir
[email protected]These bhajis were really good, but they were a bit too spicy for my taste. I'll definitely be making them again, but I'll use less spice next time.
Mntomhle Solontsi
[email protected]I've made these bhajis several times now and they're always a hit. They're so easy to make and they're always delicious. I highly recommend them.
wahidullah patman
[email protected]These bhajis were really good! I used a bit more spice than the recipe called for and they were perfect.
Steve Tebogo
[email protected]I'm not a huge fan of Indian food, but these bhajis were really good. They were flavorful and not too spicy.
shariar shawon
[email protected]These bhajis were really good, but they were a bit too greasy for my taste. I'll definitely be making them again, but I'll try to reduce the amount of oil next time.
Rwambara George
[email protected]I made these bhajis for a party and they were a huge hit. Everyone loved them and they were gone in no time.
Ruth Mkenya
[email protected]These bhajis were really easy to make and they were delicious. I served them with a yogurt sauce and they were perfect.
Just ahmed
[email protected]I've never had carrot and zucchini bhajis before, but they were really good. I'll definitely be making them again.
Joseph Woods
[email protected]These bhajis were a bit too spicy for my taste, but they were still really good. I'll definitely be making them again, but I'll use less spice next time.
Joesaiah Garduno
[email protected]I'm not a huge fan of zucchini, but these bhajis were surprisingly good. The carrot and zucchini flavors balance each other out perfectly.
Eric Njeri
[email protected]These were really good! I used a bit less spice than the recipe called for, but they were still plenty flavorful.
Insan Bno
[email protected]I've made these bhajis several times now and they're always a hit. They're so easy to make and they're always delicious.
Smwal Osman
[email protected]These were delicious! I made them for a party and everyone loved them. They're a great way to use up leftover vegetables, and they're really healthy too.