CURRY Favour

• 1 cup besan (chickpea) flour
• 2 teaspoons coarse cooking salt
• ½ cup cold water
• ¼ teaspoon ground turmeric
• 1 teaspoon chilli powder
• 1 teaspoon garam masala
• 2 cloves garlic, crushed
• 2 small onions, sliced thinly
• 1 medium carrot, grated coarsely
• 1 medium courgette, grated coarsely
• ½ cup loosely packed fresh coriander leaves
• vegetable oil, for deep-frying
• 1 cup mango chutney, to serve

1 Whisk besan flour, salt and the water in a medium bowl until mixture forms a smooth, thick batter. Stir in spices, garlic, onion, carrot, courgette and coriander.

2 Heat oil in a large saucepan; deep-fry tablespoons of mixture, in batches, until vegetables are tender and the bhaji are browned lightly. Drain on absorbent paper. Accompany with mango chutney.

PER SERVE Energy 93kcal, 388kj • Protein 1g • Total Fat 5g • Saturated Fat 1g • Carbohydrate 10g • Fibre 2g • Sodium 334mg • Sugar 8g