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Veggie Bhajias

Prep Time:

10 Minutes

Cook Time:

10 Minutes


2 Servings

Allergens: Nuts and sulphites

About the Recipe

By swapping out traditional potato with an array of different vegetables this recipe maximises the gut health wins but also providing an array of antioxidants that help promote good heart health too. Baking or shallow-frying helps to reduce the health issues that are associated with deep-frying.

- Sunni Patel, PhD


  • 3 tbsp chickpea flour

  • 1 tbsp desiccated coconut

  • 1 tsp chopped peanuts

  • 1 tsp turmeric powder

  • ½ teaspoon black peppercorns (crushed)

  • ½ tsp chilli powder

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp ginger paste

  • ¼ lemon (juice)

  • 50-75ml water

  • 100g chopped veggies (aubergine, courgette, pepper, sweet potato)


  • Half a green apple

  • 1 green chilli

  • 1 tsp of coriander seeds

  • Handful of coriander leaves

  • 2-3 tbsp water

  • 1 tbsp lemon juice

  • 1 pinch salt

  • 1 pinch black pepper


  1. Mix all the dry ingredinets together before adding the lemon juice and slowly adding the water to make a batter

  2. Coat the vegetables with the batter and lay out on a baking tray and cook at 200°C for 20 minutes

  3. Meanwhile, make the chutney by blending all the ingredients

  4. Serve the bhajias warms with the chutney and any other accompanying sauces

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