Courgette Bhajis

Ingredients

• 1 largecourgette
• 120 g (1 cup)chickpea flour (gram flour)
• 360 ml (1½ cups), roughlywater
• 1 heaped tspminced green chilli
• 1 heaped tspminced ginger
• ¾ tspground cumin
• ¾ tspground coriander
• ¾ tspgaram masala
• ½ tspground turmeric
• ½ tspred chilli powder
• ⅛ tspground black pepper
• ¾ tsp, or to tastesalt
• ⅛ tspEno or bicarbonate of soda
• someoil, for deep-frying
• a handfulbasil
• a handfulcoriander
• 1 clovegarlic
• ½green chilli, optional
• to tastesalt, for the chutney
• a drizzlelemon juice

Instructions

1. 1

   Mix the spices

   Put the chickpea flour, minced green chilli, minced ginger, cumin, coriander, garam masala, turmeric, red chilli powder, black pepper, salt and Eno or bicarbonate of soda in a bowl. Stir to combine.

2. 2

   Make the batter

   Gradually add roughly 360 ml water, mixing until smooth and free of lumps. It should be thick enough to coat the back of a spoon.

3. 3

   Slice the courgette

   Cut the courgette into thin slices.

4. 4

   Heat the oil

   Heat some oil in a deep frying pan.

5. 5

   Coat the slices

   Dip the courgette slices in the batter, coating them.

6. 6

   Fry the bhajis

   Carefully lower the coated slices into the hot oil one at a time. Fry over a medium heat for about 3–4 minutes on each side, or until golden brown.

7. 7

   Blend the chutney

   Put a handful each of basil and coriander, the garlic clove, half a green chilli if using, salt and a drizzle of lemon juice in a blender. Blitz until combined.

What are courgette bhajis?

Bhajis are spiced, batter-coated pieces that are fried until crisp; they are commonly associated with South Asian cooking and are often served as a snack or starter. This version uses courgette in place of the onion found in many familiar bhajis.

Chickpea flour gives the coating a savoury flavour, while the spices season it throughout. A fresh herb chutney offers a bright contrast to the fried slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 7g protein, 25g carbs, 10g fat.

The chickpea flour supplies most of the carbohydrates and some protein, while the courgette contributes a little fibre and natural sugar. Fat and much of the energy come from the frying oil, but the amount absorbed is not specified, so the nutrition estimate is approximate; serve with fresh vegetables to balance the plate.

The batter and its ingredients

Chickpea flour: Add the water gradually so you can stop when the batter is thick enough to cling to the courgette. Mix out any lumps before dipping the slices.

Leavening: The small amount of Eno or bicarbonate of soda is part of the recipe's dry mix. Keep to the listed quantity so it doesn't overpower the spices.

Slicing and coating

Thin slices: Cut the courgette evenly so the pieces cook at a similar pace. Very thick slices may take longer to fry through.

Even coating: Dip each slice just before frying and let excess batter fall back into the bowl. This helps avoid a heavy, uneven shell.

Getting the frying right

Oil temperature: The method calls for hot oil and a medium heat. If the coating darkens quickly, lower the heat; if it takes a long time to colour, the oil may need to heat more.

Small batches: Add the slices one at a time and avoid crowding the pan. This makes them easier to turn and helps them brown rather than steam.

Crispness and doneness

Colour: Fry for about 3–4 minutes on each side, using golden brown colour as the main cue. The precise time can vary with slice thickness and the heat of the oil.

Drain well: Lift the bhajis out once browned and allow excess oil to run off before serving. They are best eaten while their coating is still crisp.

The quick herb chutney

Herbs: Blend the basil and coriander with garlic, salt and lemon juice for a sharp, fragrant dip. Add the optional half green chilli if you want extra heat.

Consistency: The recipe gives no exact quantities for the handfuls or lemon juice, so add the drizzle gradually and taste as you blend. The chutney can be made while the oil heats.

How to serve them

Serve the bhajis hot with the chutney as a snack or alongside a meal. A salad or other fresh vegetables make a cooling counterpoint to the fried coating.

For a larger spread, bring them to the table soon after frying so the slices retain their crisp exterior.

Recipe notes & tips

• Add the water in stages and stop when the batter coats a spoon thickly.
• Slice the courgette evenly so the pieces fry at a similar rate.
• Lower each coated slice into the oil carefully to reduce splashing.
• Fry in batches rather than crowding the pan.
• Use golden brown colour as well as the stated 3–4 minutes per side to judge doneness.
• Taste the chutney before serving and adjust its salt or lemon juice to suit.

Variations

• Adjust the heat: Leave out the optional chilli in the chutney for a milder dip.
• Use a different herb balance: Change the proportions of basil and coriander to suit your taste.
• Vary the slices: Cut the courgette into slightly thicker pieces, allowing for a longer fry if needed.
• Tune the seasoning: Add salt to taste while mixing the batter.
• Make the chutney sharper: Add the lemon juice gradually until it tastes as tangy as you like.

Common mistakes to avoid

• Lumpy batter: Add water gradually and stir thoroughly until the mixture is smooth.
• Runny coating: Stop adding water when the batter thickly coats the back of a spoon.
• Uneven slices: Cut the courgette to a consistent thickness so the pieces cook evenly.
• Crowded pan: Fry the slices in batches so they have room to brown.
• Oil too hot: Reduce the heat if the outside browns before the slices have had time to cook.
• Overcooking: Check the colour after about 3 minutes on each side and remove when golden brown.

How to store

These bhajis are best served freshly fried, when the coating is crisp. Refrigerate leftovers in a covered container and reheat in an oven until hot; they will soften during storage and may not regain their original texture.

Frequently asked questions