1. Whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter. 2. Stir in spices, garlic, onion, carrot, zucchini and coriander. 3. Heat oil in wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly. 4. Drain on paper towel. 5. Serve with mango chutney. ---------------------------------------------------------------------------
Nutrition
Ingredients
