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Ingredients

1 2/3 cups (250g) chickpea (besan) flour (see note)
1 teaspoon chilli powder
1 teaspoon ground turmeric
250g pkt rainbow mixed vegetables (see note)
Sunflower oil, to deep-fry
Fried fresh curry leaves (see note), to garnish (optional)
Natural yoghurt, to serve

Method

Step 1 Place the chickpea flour, chilli powder, ground turmeric and 1 teaspoon salt in a bowl. Stir in 1/3 cup (80ml) water to make a thick batter, then stir in the vegetables.
Step 2 Half-fill a large saucepan or deep-fryer with oil and heat to 190°C on a deep-fryer thermometer or until a cube of bread turns golden in 30 seconds.
Step 3 In 3 batches, fry heaped tablespoons of bhaji batter for 3-4 minutes, turning, until crisp and golden. Carefullly remove the bhaji with tongs and drain on paper towel. Keep warm while you cook the remaining bhaji.
Step 4 Place the bhaji on a serving platter and garnish with the fried curry leaves, if desired. Serve warm with the natural yoghurt and the tomato kasundi.

Vegetable bhaji

How to make Vegetable bhaji

Ingredients

Method