Assorted Vegetable Bhaji

Serve Pinky Lilani's freshly fried Indian vegetable fritters for an appetising party nibble
Assorted Vegetable Bhaji
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 225 g gram flour
  • 250 ml water
  • a pinch of turmeric
  • a pinch of chilli powder
  • 15 g 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
  • 1 courgette, sliced into 1cm thick rings
  • chutney, to serve


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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