Spicy Carrot And Zucchini Bhaji Recipes

SPICY CARROT AND ZUCCHINI BHAJI

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.

INDIAN VEGETABLE BHAJI

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.

BAKED CARROT & NIGELLA SEED BHAJIS WITH RAITA

Steps:

• Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.
• Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.
• Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.
• While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.