Bhajia (indian Vegetable Fritters)

Bhajia (indian Vegetable Fritters)

Ready in 1 hour

A low carb, diabetic-friendly, spicy treat

Top-ranked recipe named "Bhajia (indian Vegetable Fritters)"

4 avg, 2 review(s) 100% would make again


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-- Fritters --
1 cup Cauliflower; - shredded
1 cup Carrot; - finely shredded
1 cup Broccoli; finely shredded, stems only
1 medium Jalapeno pepper; - finely diced (optional)
2 tablespoons Chickpea flour; - Besan
1 tablespoon Curry powder; - as hot as you like
1/4 teaspoon Salt
2 tablespoons Water; - as required
-- Batter --
1/4 cup Chickpea flour
1 teaspoon Curry powder
3 tablespoonS Water
-- Dipping Sauce --
1/2 cup Yogurt; - plain, low fat if desired
1/4 teaspoon Garlic powder
1/4 cup Cucumber; - seeded & shredded
-- Oil for Frying --

Original recipe makes 4



Mix the fritter ingredients together, adding enough Besan to make the mixture sticky. Taste the mixture and adjust spices or salt as desired. Allow to sit for 5-10 minutes while you make the batter and dipping sauce.

Heat the oil in a saucepan or deep fryer to medium hot. A small bit of fritter mix should sizzle right away but not burn in less than a minute. Scoop spoonfuls of fritter mix and form into walnut sized balls. I use a small ice cream scoop and it's about the right size. Drop the balls into the hot oil and fry them to a golden brown. Drain them and set aside until the batch is done.

Now take the fried fritters and roll them in the batter to coat each one. Allow them to drain briefly then fry again until deep golden brown. This "second cooking" yields a crispy outside and tender vegetables inside. Remove and drain thoroughly on paper.

Serve these hot, presented with the cold yogurt dip or the chutney of your choice.

Make about 12 fritters and 1/2 cup of sauce.

Each (3 fritters & 2 tbs sauce) contains an estimated:

Cals: 81, FatCals: 18, TotFat: 2g

SatFat: 0g, PolyFat: 1g, MonoFat: 1g

Chol: 2mg, Na: 190mg, K: 382mg

TotCarbs: 13g, Fiber: 3g, Sugars: 6g

NetCarbs: 10g, Protein 5g

NOTE: There's nothing sacred about this choice of vegetables. If you have other ingredients in your crisper (onions, sweet potato, rutabega, etc.) give them a try. We cooked what we had on hand.


This is a very flexible recipe. use whatever vegetable you have on hand that suit you.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 133 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Awesome and easy recipe. These took a while to make (well, I live in a studio apartment that doesn't have a real kitchen so it was hard moving things around, if I had my dream kitchen I'm sure it'd be easier lol) but was sooo worth it, they came out divine-- although I altered the recipe a little. I used sweet potatoes, broccoli, carrots, and a wee bit of okra. Because I didn't want to buy a huge thing of chickpea flour considering I'd only use it for this recipe, I made my own by mashing up 1.5 cups of dry chickpeas into a fine powder with a mortar and pestle and mixing it with 2 tbsp of unbleached all-purpose flour. Fried in extra-virgin olive oil, they came out delicious.
the80srule 4 years ago
This is a very flexible recipe. use whatever vegetable you have on hand that suit you. [I posted this recipe.]
promfh 6 years ago
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