Vegetable Bhajia Indian Food

Vegetable Bhajia

By Atika Lim  , ,

February 21, 2016

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

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: 16 servings


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


1In a large bowl, combine vegetables, flour, water, garlic and cumin seeds. Mix well and season to taste.

2Heat oil in a wok or large deep frying pan on high, until a droplet of batter sizzles as soon as it is added.

3Working 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