Zucchini Bhajis

Bhajis are a type of fragrant and spicy vegetable fritter, originating in India. These ones are zucchini and onion, but they can be made with other vegetables, and they are seriously good.

Those of you who have been around for a bit will know I put this recipe up on my Facebook page some time ago, but seeing as how it’s autumn in Australia now, and many gardens are bursting to overflowing with late zucchini, I thought I would spread the bhaji love a bit further and re-post the recipe here.

 

The recipe is adapted from Robert Budwig’s The Vegetable Market Cookbook. They are really simple to make – despite the long list of ingredients, it’s just mix & cook.

 

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Zucchini and onion bhajis.

Serves about 4 people.
2 large onions grated (use a food processor with a grating disc to make this task a breeze)
450g zucchini grated
1 1/2 tspn cumin ground
1 tspn ground coriander
2 fresh green chillies, chopped finely
3 cloves garlic crushed
1cm piece ginger, peeled & grated
2 cups plain flour
1tspn ground turmeric
1/2 tspn garam masala
1 tspn salt
3-4 tblspn water.
oil for deep frying

Mix all ingredients together to make a stiff mixture. Drop spoonfuls into hot oil & cook until golden brown. Wonderful served with cucumber raita, mango chutney, or even sweet chilli sauce.