Broth scrap Bhaji

A bhaji, bhajji, or bajji is a spicy indian snack or entree dish. It’s a popular street food in India.

I love onion Bhaji. But this time, I wanted to put in good use my broth vegetables. So I added them to the original recipe.

So, first, puree your well drained broth vegetables.

Then, in a separate bowl mix all these ingredients:

  • 120 g superfine chickpea flour
  • 3ml gluten-free baking powder
  • 5ml chilli flakes
  • 10ml curry powder
  • 5ml ground coriander
  • 5ml cumin
  • 5ml turmeric
  • 2 garlic cloves, crushed
  • 2 cm piece of ginger, finely chopped
  • Salt and black pepper
  • 60ml extra virgin coconut oil or ghee, for frying

Add the vegetable purée to the dry ingredients and mix until evenly smooth.

In a heated pan, add ghee or oil. Spoon the dough and pat into patties shape.

Let fry until ready to turn, 2-3 min. Fry the second side. Eat while hot and crispy!

In health,


Un bhaji, bhajji ou bajji est une collation indienne épicée ou un plat principal. C’est un “street food” populaire en Inde.

J’aime les Bhaji aux oignons. Mais cette fois, je voulais mettre à profit mes restes de légumes ayant servis pour un bouillon. Donc, je les ai ajoutés à la recette originale.

D’abord, réduire en purée vos légumes du bouillon, préalablement bien égouttés.

Ensuite, dans un autre bol, mélanger tous ces ingrédients:

  • 120 g de farine de pois chiches superfine
  • 3ml de poudre à pâte sans gluten
  • 5ml de flocons de piment
  • 10ml de poudre de curry
  • 5ml de coriandre moulue
  • 5ml de cumin
  • 5ml de curcuma
  • 2 gousses d’ail écrasées
  • 2 cm morceau de gingembre, haché finement
  • Sel et poivre noir
  • 60ml d’huile de noix de coco extra vierge ou de ghee, pour la friture

Ajouter la purée de légumes aux ingrédients sec et mélanger le tout jusqu’à consistance lisse.

Dans une casserole chauffée, ajouter le ghee ou l’huile.

À l’aide d’une cuillère, déposez la pâte en tapotant. Laisser frire jusqu’à ce que prêt à tourner, 2-3 min. Frire le deuxième côté.

Mangez chaud et croustillant!



Veggie Mash patties

Have you ever done anything with the vegetables you used for your broth?

I love knowing I’m not wasting anything! In that sens, I made these patties with broth leftover vegetables. They can also be used as a burger patty. They are quite tasteful because of added spices. Just mold into balls and then pat in the pan. Fry them for a falafel look alike.

This is what I did…

250 to 275g of broth leftover veggies

20 to 30g of coconut flour

30g of bread crumbs (gluten free or not!)

15ml of Italian spice mix

5ml of salt

1 egg

Start by purée the vegetables. Squeeze them as much as you can to get all the water/broth out. Otherwise, you will need more flour to absorb all moister.

Mix all ingredients.

Add oil to a frying pan on med high heat. When oil is ready, spoon the veggie mash into small patties and add them to the pan.

Let fry for a few minutes before turning them gently.

Serve with salad or whatever green vegetables you have on hand or serve them on a bun for a smooth veggie burger.

Bon appétit!

In health,