These golden Indian-inspired bhaji are served up with a mint, chilli and mango chutney.
Onion and zucchini bhaji
- 150 g chickpea flour
- 2 tbsp rice flour
- 1 tsp salt
- ½ tsp dried chili flakes
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- ¼ cup chopped coriander leaves
- juice of 1 lemon
- 200 ml warm water
- 2 large brown onions, sliced
- 1 zucchini, shredded
- vegetable oil, for deep frying
- ½ cup packed mint leaves
- ½ cup packed coriander leaves
- ½ ripe mango (fresh or frozen)
- 1 green chilli, chopped
- 1 thumb-sized piece ginger, chopped
- pinch ground cumin
- juice and zest of a lemon
- coriander leaves
- mint leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat enough oil to shallow fry in a large pan.
- Place flours, salt, chilli flakes, ground coriander, cumin, turmeric and coriander leave into a bowl and mix together.
- Squeeze in lemon juice and pour water in slowly, mixing, until you get a paste-like consistency. Add the onions and zucchini into the batter and coat evenly.
- Make sure your oil is hot (when you dip chopsticks in, it will start to bubble). Drop a heaped tablespoon of the onion and zucchini batter into the oil to fry until golden brown and repeat until all the batter is used. Set aside on paper towel to drain.
- Place all the chutney ingredients into a blender and whizz until smooth.
- Place chutney in small dipping bowl. Pace bhaji on a platter and pop the chutney next to them.
- Garnish with coriander and mint leaves.