39
Veggie Bhajias
Prep Time:
10 Minutes
Cook Time:
10 Minutes
Serves:
2 Servings
Allergens: Nuts and sulphites
About the Recipe
By swapping out traditional potato with an array of different vegetables this recipe maximises the gut health wins but also providing an array of antioxidants that help promote good heart health too. Baking or shallow-frying helps to reduce the health issues that are associated with deep-frying.
- Sunni Patel, PhD
Ingredients
3 tbsp chickpea flour
1 tbsp desiccated coconut
1 tsp chopped peanuts
1 tsp turmeric powder
½ teaspoon black peppercorns (crushed)
½ tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp ginger paste
¼ lemon (juice)
50-75ml water
100g chopped veggies (aubergine, courgette, pepper, sweet potato)
Chutney:
Half a green apple
1 green chilli
1 tsp of coriander seeds
Handful of coriander leaves
2-3 tbsp water
1 tbsp lemon juice
1 pinch salt
1 pinch black pepper
Preparation
Mix all the dry ingredinets together before adding the lemon juice and slowly adding the water to make a batter
Coat the vegetables with the batter and lay out on a baking tray and cook at 200°C for 20 minutes
Meanwhile, make the chutney by blending all the ingredients
Serve the bhajias warms with the chutney and any other accompanying sauces