Ingredients
-
1
-
2
-
1/2
-
1/4
-
1
-
1
-
2
-
2
-
1
-
1
-
1/2
-
-
1
-
-
Directions
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. |
