I have very fond memories of eating bhajis, which are delightful Indian snacks. I can get them at some of my favorite restaurants in Toronto some Indian, some Thai, and at one time even a vegan British pub that has since closed. RIP Porter House. Essentially a bhaji is a fritter or sometimes is also called pakora, but I gotta stick to bhaji for nostalgia’s sake! The ones I’ve had all have a base of onion and mixed in are different veggies from squash to eggplant, but the common denominator was that they were all magically delicious! I love them dipped into The Sour Cream (this page), and I hope you enjoy sinking your teeth into these savory little guys as much as I do.
Ingredients
Prep Ahead
- The Sour Cream
- 2 cups spiraled or grated zucchini (about 1 large zucchini)
- 2¼ teaspoons sea salt
- 6 cups vegetable oil, for frying
- 2 cups halved and thinly sliced onions (about 2 onions)
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garam masala
- ¼ teaspoon chili powder
- ¼ teaspoon ground pepper
- 1¼ cups chickpea flour
- 1 teaspoon baking powder
- ¼ cup unsweetened nondairy milk
- 1 tablespoon freshly squeezed lemon juice
- Cilantro leaves (optional), for garnish
- The Sour Cream
How to Make It
- Place the zucchini in a bowl with 2 teaspoons of the salt and toss with your hands to coat well. Let sit for 30 minutes. Rinse the zucchini and squeeze out excess water through a sieve. Pat dry with a paper towel.
- Heat vegetable oil in a large heavy-bottomed pot or fryer to a temperature of 350°F to 360°F on a deep-frying thermometer. The amount of oil may vary depending on the size of your vessel.
- Add the zucchini to a large bowl with the sliced onions, remaining ¼ teaspoon salt, spices, chickpea flour, baking powder, nondairy milk, and lemon juice. Toss by hand, making sure the zucchini and onion are well coated.
- Grab a small handful of the mixture (approximately ¼ cup) and gently place in the hot oil. Cook in small batches for 2 to 2½ minutes until deep golden brown. Remove with a slotted frying spoon onto paper towels to absorb excess oil. Garnish with the cilantro and serve immediately with sour cream for dipping.
