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Assorted vegetable bhaji

Pinky Lilani from Good Food Live
Serve Pinky Lilani's freshly fried Indian vegetable fritters for an appetising party nibble

Assorted vegetable bhaji

Method

1. In a mixing bowl, mix together the gram flour and water, making a smooth thin batter.

2. Beat in the turmeric, chilli, chopped coriander, baking powder and salt.

3. Heat the oil in a karahi or wok until the oil is so hot that a small cube of stale bread dropped into the oil turns golden within 1 minute.

4. Dip the sliced vegetables into the batter, slice by slice, and deep-fry them in batches, removing with a slotted spoon once they become golden brown.

5. Drain the bhaji on kitchen paper and serve at once with the chutney.

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Serves: 4-6

Prep: 10 min
Cook: 20 min

Ingredients
225g gram flour
250ml water
a pinch of Turmeric
a pinch of Chilli powder
15g finely chopped coriander
1/4 tsp Baking powder
Salt
oil, for deep-frying
2 medium Potatoes, peeled and thinly sliced
2 green peppers, de-seeded and chopped into 5cm squares
1 small aubergine, thinly sliced
1 courgette, sliced into 1cm thick rings
chutney, to serve