Crispy Vegan Bhaji

Crispy Vegan Bhaji



This month, we take a staple of Indian cooking, the bhaji with a healthier twist, to make a crispy, spicy, delicious and nutritious dish!



Mixed vegetable julienned:

1 cup julienned carrots
1 cup shredded cabbages
1 cup courgettes
1 onion thinly sliced

Bhaji mix:

1/2 tsp garam masala powder
Handful of fresh chopped coriander
1/2 tsp of cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp of fresh minced ginger
1/2 tsp salt
1/2 tsp. baking powder
1/2 cup chickpea flour
1/4 cup rice flour
Coconut oil for frying



1. Add your julienned vegetables to a bowl along with all the Bhaji mix spices
2. Stir well and squeeze gently to remove the excess liquid. Leave it aside for 10-15mns.
3. Add the chickpea flour, rice flour and baking powder and a few tablespoons of water if needed to make a dough.
4. Stir well until the vegetables are covered with batter. Refrigerate to set for 30mns-1h.
5. Set the oven to 220oC. Line an oven tray with baking paper and gently drop 12 portions of batter next to each other and flatten them a little with the pack of a tablespoon. Place in the oven and bake for about 15-20 minutes.
6. Serve with a cup of tea and a dipping sauce-I love serving it with homemade curried chutney or beetroot sauce


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