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Vegetable Bhaji

These deep-fried vegetables make an excellent snack or starter. In india, street vendors line the streets all day, ducking between bicycles, cars and pedestrians while setting up stalls selling such items. Usually the busier the stall, the tastier the snack.


240 g (8 oz) besan flour
1 teaspoon chilli powder
1 teaspoon ground turmeric
¼ teaspoon asafoetida
100 g (3 oz) carrots, cut into thin sticks
100 g (3 oz) mangetout, cut into thin sticks
50 g (2 oz) thin eggplant (aubergines), cut into thin sticks
6 curry leaves
oil for deep-frying


  1. MIX together the besan flour, chilli powder, turmeric, asafoetida and a pinch of salt. Add enough water to make a thick batter which will hold the vegetables together. Mix the vegetables and curry leaves into the batter.
  2. FILL a karhai or heavy-based saucepan one-third full with oil and heat to 180°C/350°F (a cube of bread will brown in 15 seconds). Lift clumps of vegetables out of the batter and lower carefully into the oil. Fry until golden all over and cooked through, then drain on paper towels. Sprinkle with salt and serve hot with chutney or raita.


Main ingredient:
Eggplant, Carrot
Side Dish

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