Leek Bhajis
The tangy cilantro chutney that puts these addictive fritters over the top is so simple, anyone at your party can take it on. Once the herbs have been properly washed, your food processor will do most of the work. Bonus: These bhajis can be made and frozen in advance. Come party time, just pop ’em […]
Ingredients
- 1 cup (120 g) chickpea flour
- 2 tsp curry powder
- 1/4 tsp garam masala
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 cup (140 g) grated butternut squash
- 1 cup (95 g) thinly sliced leeks
- 1 garlic clove, chopped
- 1 tsp chopped ginger
- 1/2 cup (125 ml) water
- Vegetable oil, for frying
Instructions
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
- In a bowl, combine the chickpea flour, spices, salt and cayenne pepper. Add the remaining ingredients and mix thoroughly.
- Using a 1-tbsp (15 ml) ice cream scoop, drop 6 balls of the mixture at a time into the hot oil. Watch out for splattering. Fry for 3 to 4 minutes or until golden brown. Drain on the paper towels.
- Enjoy as is or serve with Cilantro Chutney or store-bought mango chutney.
The tangy cilantro chutney that puts these addictive fritters over the top is so simple, anyone at your party can take it on. Once the herbs have been properly washed, your food processor will do most of the work. Bonus: These bhajis can be made and frozen in advance. Come party time, just pop ’em in a hot oven.