Method

• 1.
  Place the chickpea flour, chilli powder, ground turmeric and 1 teaspoon salt in a bowl. Stir in 1/3 cup (80ml) water to make a thick batter, then stir in the vegetables.
• 2.
  Half-fill a large saucepan or deep-fryer with oil and heat to 190°C on a deep-fryer thermometer or until a cube of bread turns golden in 30 seconds.
• 3.
  In 3 batches, fry heaped tablespoons of bhaji batter for 3-4 minutes, turning, until crisp and golden. Carefullly remove the bhaji with tongs and drain on paper towel. Keep warm while you cook the remaining bhaji.
• 4.
  Place the bhaji on a serving platter and garnish with the fried curry leaves, if desired. Serve warm with the natural yoghurt and tomato kasundi.