Courgette Flower Bhajis
10m prep 20m cook 30m ready
Crispy, spiced fritters made with courgette flowers, a common treat in India. The dense batter acts as an outside stuffing, and they are best served warm with chutney.
Ingredients
- 29.6 ml rice flour
- 200 g gram/chickpea flour
- 2.46 ml ground cumin
- 4.93 ml ajwain seeds
- 29.6 ml fresh coriander/cilantro chopped
- 2 clove garlic crushed
- 4.93 ml salt
- 2.46 ml ground turmeric
- 0.62 ml chilli powder
- 1.23 ml bicarbonate of soda/baking soda
- sunflower oil
- 8 courgette/zucchini flowers
Nutrition (per serving, estimated)
Estimated based off 6 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 125 mg
- Iron: 1.52 mg
- Magnesium: 20 mg
- Phosphorus: 111 mg
- Potassium: 289 mg
- Zinc: 0.86 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml rice flour
- 200 g gram/chickpea flour
- 2.46 ml ground cumin
- 4.93 ml ajwain seeds
- 4.93 ml salt
- 2.46 ml ground turmeric
- 0.62 ml chilli powder
- 1.23 ml bicarbonate of soda/baking soda
- sunflower oil
- 8 courgette/zucchini flowers
Prepare
- Chop 29.6 ml fresh coriander/cilantro
- Crush 2 clove garlic
Let's Cook
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Step 1.
In a large mixing bowl, combine 2 tbsp rice flour, 200g gram flour, ½ tsp ground cumin, 1 tsp ajwain seeds, 2 tbsp chopped fresh coriander, 2 crushed garlic cloves, 1 tsp salt, ½ tsp ground turmeric, ⅛ tsp chilli powder, and ¼ tsp bicarbonate of soda. Mix thoroughly. Add 300ml warm water and whisk until you have a smooth, loose batter.
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Step 2.
Pour sunflower oil into a large wok to a depth of about 5cm and heat over a high flame. To test the temperature, drop a small amount of batter into the oil; it should bubble and float to the surface within a few seconds, turning golden brown. Adjust heat if needed.
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Step 3.
Working in batches of two, gently drop courgette flowers into the batter, turning to coat them completely. Let excess batter drip off briefly.
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Step 4.
Carefully lower the battered flowers into the hot oil. Fry for 2 minutes, then turn and fry for another 2 minutes until evenly golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining flowers. Serve warm with chutney.
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