Food

CURRY Favour

SPICY CARROT & COURGETTE BHAJI

PREP + COOK TIME 30 mins MAKES 20

 1 cup besan (chickpea) flour
 2 teaspoons coarse cooking salt
 ½ cup cold water
 ¼ teaspoon ground turmeric
 1 teaspoon chilli powder
 1 teaspoon garam masala
 2 cloves garlic, crushed
 2 small onions, sliced thinly
 1 medium carrot, grated coarsely
 1 medium courgette, grated coarsely
 ½ cup loosely packed fresh coriander leaves
 vegetable oil, for deep-frying
 1 cup mango chutney, to serve

1 Whisk besan flour, salt and the water in a medium bowl until mixture forms a smooth, thick batter. Stir in spices, garlic, onion, carrot, courgette and coriander.

2 Heat oil in a large saucepan; deep-fry tablespoons of mixture, in batches, until vegetables are tender and the bhaji are browned lightly. Drain on absorbent paper. Accompany with mango chutney.

PER SERVE Energy 93kcal, 388kj • Protein 1g • Total Fat 5g • Saturated Fat 1g • Carbohydrate 10g • Fibre 2g • Sodium 334mg • Sugar 8g

Cook’s NOTES

Chickpea flour, also known as besan or

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