Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Vegan, Gluten Free

When we eat Indian, onion bhajis are a must and Little India make the best! My version includes zucchini and I have found that by spiralising the zucchini as opposed to grating it helps the zucchini to match the onion.

300g zucchini, spiralised or grated (approx 3 cups)
1 onion, sliced
2 cups chickpea flour (available from Bin Inn Dinsdale, BeOrganics Mount Maunganui, Dante’s Cambridge)
1 tsp ground coriander
1 tsp cumin
2½ tsp salt
pinch of chilli powder
oil for frying

Sprinkle the zucchini with 1 tsp of salt and allow to stand for half an hour. This will draw out the moisture. Drain the zucchini and squeeze out the last remaining liquid before placing it in a bowl along with the onion and remaining ingredients.

Slowly mix in 1 cup of water or until it forms a thick batter.

Deep fry spoonfuls at approx 180°C until golden, or if you don’t have a deep-fryer, heat an inch of oil in a heavy pan and shallow fry spoonfuls in batches, turning them when golden brown. Drain on paper towels before serving garnished with fresh coriander and a yoghurt dip or tamarind relish.


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