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.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set