This tasty snack is a lovely, crispy way to enjoy zucchini. This vegan and gluten-free snack is wonderful with Imli, a sweet and mildly spiced tamarind dip.
Zucchini Bhujias
1 cup shredded, medium sized zucchini (or patty pan squash)
2 thinly sliced onions
1/2 cup Besan (chick pea flour)
1 tbs rice flour (optional, for a crispier bhujia)
1 tsp grated ginger
1-2 finely chopped green chilies
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp chat masala (tangier than garam masala, but can also be used)
salt, to tastes
oil, for frying
Mix all of the ingredients together and let rest. If the batter is too moist, add some more besan flour.
Heat enough oil in a pan to surround the bhujias. Gently drop bhujias as small patties into the oil, as seen in the photos.
Cook on both sides until crispy. Enjoy with Imli!
1 comment:
Zucchini/Patty Pan Bhujias sound like a delicious and crispy treat—perfect for a snack or side dish! I love how versatile and flavorful they must be. If you're in the mood for more tasty options, you should check out Wendy's Menu—they’ve got some great dishes that might just hit the spot!
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