Vegetable Bhajis Recipe
Indian Recipes

Ingredients:

10
2
1

For the batter:
3/4 cup/31/3 oz/100 g
1/4 cup/2 oz/50 g
1/4 tsp/1.25 g
1 tsp/5 g
1-2 tbsp/15-30 g

1 tsp/5 g

shallots, finely chopped
zucchini (courgettes), coarsely grated
eggplant (aubergine), finely diced
vegetable oil for frying

chickpea flour
ground rice
baking soda
chili powder
turmeric
curry powder (mild/ hot to taste)
salt

Method:

1. To make the batter, put all the ingredients into a bowl, then gradually add 1 cup/8 fl oz/225 ml of water, stirring constantly until combined. Add the shallots, zucchini (courgettes) and eggplant (aubergine) to the batter, mixing well.

2. Pour the oil into a wok to a depth of 2in/5cm and heat over a medium-to -high heat. Check the oil is hot enough by dropping in a small piece of vegetable; it should sizzle. Gently place 4 balls of the mixture (about 2 tbsp/30 each) into the hot oil and fry for 2-3 minutes, until golden. Turn over and cook for a further 2-3 minutes, until crisp.

3. Remove the bhajis with a slotted spoon and drain on kitchen towels.

4. Fry the remaining bhajis in the same way.

Serves 4