16 servings
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Fry up these gorgeous and super easy vegetable bhajia with your preferred combination of vegetables.


  • ½ cup cabbage, finely shredded
  • 50 g green beans, trimmed, thinly sliced
  • 2 finger eggplants, finely shredded
  • 1 carrot, finely shredded
  • 1¼ cups besan flour
  • 1 cup cold water
  • 2 cloves garlic, crushed
  • 2 tsps cumin seeds
  • Oil, for deep frying
  • Mango chutney, coconut sambal, to serve

In a large bowl, combine vegetables, flour, water, garlic and cumin seeds. Mix well and season to taste.


Heat oil in a wok or large deep frying pan on high, until a droplet of batter sizzles as soon as it is added.


Working in 4 batches, lower heaped tablespoons of mixture into oil. Cook each batch 4-5 mins, turning, until crisp and golden. Drain on paper towel. Serve straight away with mango chutney and coconut sambal.

Bauer/Woman’s Day/ Photo: Rob Shaw
Text: Luisa Dewal

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