Vegetable Bhaji from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol
These deep-fried vegetables make an excellent snack or starter. In India, street vendors line the streets all day, ducking between bicycles, cars and pedestrians while setting up stalls selling suc...
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Ingredients
- 100 g (3½ oz) carrots
- oil for deep-frying
- 6 curry leaves
- ¼ teaspoon asafoetida
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 220 g (2¼ cups) besan flour
- 50 g (1¾ oz) thin eggplants (aubergines)
- 100 g (3½ oz) snowpeas (mangetout)
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