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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