Bring a little bit of Bollywood into your kitchen with these exotic vegetarian morsels. Bhajis are the Indian version of vegetable fritters, and are perfect as a colourful entrée or canapé at your next backyard soiree.

Makes
10-12

Preparation

15min

Cooking

15min

Skill level

Easy
By
Average: 2.8 (84 votes)
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Ingredients

  • 120 g (1 cup) superfine besan (chickpea) flour
  • ½ tsp gluten-free baking powder
  • 1 tsp chilli flakes
  • 2 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • garlic cloves, crushed
  • 2 cm piece of ginger, finely chopped
  • Celtic sea salt and freshly ground black pepper
  • red onion, finely chopped
  • 4 tbsp extra virgin coconut oil or ghee, for frying

 

Minted raita

  • 130 g (½ cup) full-fat Greek yoghurt (see Note)
  • 2 tbsp chopped mint
  • small garlic clove, crushed

Cook's notes

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.

Instructions

To make the raita, mix all the ingredients together and place in a serving bowl. Set aside.

To make the bhajis, sift the besan and baking powder into a large bowl. Add the spices, garlic and ginger and season with salt and pepper. Add 150 ml cold water to make a thick batter, then add the onion and stir until it is well coated. 

Heat the coconut oil in a heavy-based frying pan over medium heat. Add a tiny bit of mixture to test the oil temperature – if it bubbles the oil is hot enough. Cooking several bhajis at a time, add a heaped tablespoon of mixture and shallow fry until golden brown on each side; I like to form a tablespoon of the mixture into a patty before frying to help keep the shape.

Transfer to a paper towel to soak up the excess oil, then cook the remaining batter.

Serve with the minted raita.

 

Note

• To make the recipe vegan, replace the yoghurt with coconut yoghurt.

 

Recipes and images from Supercharged Food: Eat Clean, Green & Vegetarian (Murdoch Books, $35, pbk).