A fresh and tasty alternative to the classic onion bhajia.
- Coarsely grate the courgettes, sprinkle them with salt and leave for 20 minutes.
- Wrap them in a clean cloth and squeeze out as much water as you can.
- Then, as per the instructions on the Bhajia pack, mix the courgette with 125ml water and a handful of coriander, and either deep or shallow fry in oil until brown and crispy.
We love these bhajias either as sides alongside a curry, or as a snack or starter smothered in tomato chutney.