200g veg peelings (carrot peelings, onion trimmings, courgette ends etc.)
1/2 tsp gluten free baking powder
1/2 tsp mild curry powder
1/2 tsp chilli powder
1/2 tsp turmeric
1 green chilli, de-seeded and finely chopped
Vegetable oil, for frying
1. Finely slice all peelings and wash thoroughly.
2. Soak the trimmings in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, curry powder, chopped chilli and a good sprinkling of salt.
3. Mix in approx. 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
4. Drain the trimmings well and mix them into the batter. Heat about 5cm of oil in a wok or deep pan – don’t fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
5. Lower heaped tablespoons of the bhaji mixture into the pan, a few at a time, and cook for a few minutes, turning once, until they are evenly browned and crisp. This should take approx. 3-4 mins.
6. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest.
Top Tip: Serve with mango chutney and raita!