Ingredients
Bhaji
- 2 zucchinis (about 400g), grated
- 1 carrot, grated
- 1 onion, finely diced
- 1 green chilli, finely diced
- 1/2 tsp salt
- 1/2 tsp pepperberries or whole black peppercorns, crushed
- 1/2 tsp ground turmeric
- 3/4 cup (110g) chickpea flour
- Oil, for deep frying (about 1 litre)
Spicy tomato chutney
- 1 greenchilli, finely chopped
- 1 garlic clove, crushed
- 1/4 tsp pepperberries or whole black peppercorns, crushed
- 1/4 tsp salt
- 1/3 cup (55g) sultanas
- 1 tbsp vegetable oil
- 500g tomatoes, finely chopped
- 1/4 cup (60ml) white wine vinegar
- 1 tsp chilli flakes, optional
- 3/4 cup (165g) caster sugar
- 1/4 cup (35g) brown sugar
Serves: 4
Prep Time: 30 minutes
Cooking Time: 20 minutes
Method
- For the spicy tomato chutney, blend the chilli, garlic, pepperberries, salt and sultanas in a small electric blender (or mortar and pestle) to a paste. Heat a medium saucepan over a medium heat; add the oil and spice paste and cook for a few minutes, stirring constantly until fragrant. Add the tomatoes, white wine vinegar, chilli flakes (if using), caster sugar and brown sugar. Bring to the boil, then simmer until the chutney thickens; you want it thick and glossy for dipping. Set aside.
- For the bhaji, combine the zucchini, carrot, onion, green chilli, salt, pepperberries, turmeric and chickpea flour in a bowl.
- Heat the frying oil in a medium saucepan to 160℃. Roll the mixture into golf ball-sized balls and carefully drop 3-4 into the hot oil. Fry the bhajis for 4-5 minutes or until golden brown. Repeat with remaining mixture.
- Serve the bhajis hot with the chutney on the side. If you like, garnish with lime wedges and fresh coriander.
Recipe Notes
For consistent-sized bhaji you can use a 4.5cm ice cream scoop, which makes them nice and even.
The spicy tomato chutney can be made up to 5 days in advance and stored in the fridge until you are ready to serve.
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