Vegetable bhaji

Start your Indian feast with these crunchy vegetable bhaji.

Place the chickpea flour, chilli powder, ground turmeric and 1 teaspoon salt in a bowl. Stir in 1/3 cup (80ml) water to make a thick batter, then stir in the vegetables.
Half-fill a large saucepan or deep-fryer with oil and heat to 190°C on a deep-fryer thermometer or until a cube of bread turns golden in 30 seconds.
In 3 batches, fry heaped tablespoons of bhaji batter for 3-4 minutes, turning, until crisp and golden. Carefullly remove the bhaji with tongs and drain on paper towel. Keep warm while you cook the remaining bhaji.
Place the bhaji on a serving platter and garnish with the fried curry leaves, if desired. Serve warm with the natural yoghurt and the tomato kasundi.

Source

1 2/3 cups chickpea flour

1 tsp chilli powder

1 tsp ground turmeric

250g pkt rainbow mixed vegetables

Sunflower oil, to deep-fry

Fried fresh curry leaves , to garnish

Natural yoghurt, to serve

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