Zucchini Flower Bhujias

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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Ingredients

  • 10 - zucchini flowers
  • 3/4 cup - chickpea or garbanzo bean flour (besan)
  • 1/2 tsp - cumin seeds (coarsely powdered)
  • 1/2 tsp - ajwain seeds (coarsely powdered)
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 1/4 tsp - baking soda

How to Make Zucchini Flower Bhujias

  • Mix all ingredients, except the flowers, in a bowl. Add just enough water to make a thick paste.
  • Heat 2 inches of oil in a skillet to between 350 and 375 degrees.
  • Dip each zucchini flower in the batter to coat evenly, then drop in the hot oil. Deep-fry several at a time, but don't crowd the skillet.
  • Fry on each side until golden brown and puffy.
  • Recipe courtesy: Holy Cow Vegan

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