Spicy Carrot And Zucchini Bhaji Recipes

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SPICY CARROT AND ZUCCHINI BHAJI



Spicy Carrot and Zucchini Bhaji image

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

1 cup besan flour (chickpea flour 150grams)
2 teaspoons cooking salt
1/2 cup cold water
1/4 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon garam masala
2 garlic cloves (crushed)
2 small brown onions (160 grams sliced thinly)
1 carrot (medium 120 grams grated coarsely)
1 (120 g) zucchini (grated coarsely)
1/2 cup coriander leaves (loosely packed fresh)
vegetable oil (for deep frying)
1 cup mango chutney

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

INDIAN VEGETABLE BHAJI



Indian Vegetable Bhaji image

Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup).

Provided by NP

Categories     Side Dish     Vegetables

Time 55m

Yield 6

Number Of Ingredients 16

4 large potatoes, finely chopped
1 cup cauliflower florets
1 carrot, finely chopped
½ cup fresh green peas
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon cumin seed
1 teaspoon black mustard seed
2 whole bay leaves
4 green chile peppers, chopped
3 cloves garlic, chopped
2 teaspoons minced fresh ginger root
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon chili powder
1 sprig cilantro leaves for garnish

Steps:

  • Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
  • Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
  • Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 53.2 g, Fat 5.3 g, Fiber 8 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 48.2 mg, Sugar 6.2 g

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