1 large courgette ¼ teaspoon ground green chillies¼ teaspoon ginger&garlic¼ teaspoon dhana powder¼ teaspoon crushed jeeru (cumin) Salt to taste Freshly chopped coriander¼ teaspoon teaspoon red chilli powder 1 teaspoon lemon juice (bottled)¼ teaspoon baking powder3 tablespoons yoghurt7 tablespoons chana flourMix all of the above EXCEPT the courgette into a thickish paste and keep aside
1.) Wash and cut the courgette into circles and scoop out the centre flesh with a knife or cupcake plunger (depending on the size of the courgette), place on kitchen tissue for all the water to be absorbed before frying - then cut the flesh that was scooped out into small cubes and mix it into the bhajia mixture that was left aside.2.) Heat oil to a medium hot temperature - add the courgette circles to the oil - fill the middle of each circle with the bhajia mixture and fry till golden brown then turn over and fry the other side as well.Remove from oil and place on kitchen tissue to remove the excess oil.3.) Stack 3-4 bhajias on top of each other and hold together with a toothpick.4.) Serve with chutneys of your choice.