It’s Meatless Monday-Baby Bella Mushroom Bhajis with Mango Dipping Sauce


Bhajis are always on the buffet menu at a nearby Indian restaurant. I have to admit when I go back for seconds they’re usually the goodies I pick. Intrigued to know if they were simple to make at home, I did some research. My first batch, made with cauliflower, were great but way too hot for my liking. Now I think I’ve found the right level of spice but if you like things super-hot you can double ingredients like chili powder.

They use chickpea flour and I found mine online at Vitacost.com and I keep it in the freezer.

The flour does tend to make them on the dry side even though they’re cooked in oil, so I think a dipping sauce makes the perfect pairing with this dish.

I used baby bell mushrooms for this batch but just about any vegetable, even leftovers ones, would be great too.

They’re perfect as a snack but try pairing them with basmati rice and it’s a Meatless Monday supper.

1 cup chopped baby Bella mushrooms that you’ve sautéed until slightly golden brown
1 cup chickpea flour
Pinch baking soda
1 teaspoon coriander
½ teaspoon garam masala…you can find this at most supermarkets now or online
¾ teaspoon turmeric…this gives them their nice golden color
¾ teaspoon chili powder
About 4-6 tablespoon water
Oil for sautéing

In a large mixing bowl, add all the ingredients except the water. Make sure everything is mixed together well.

Slowly add the water until the mixture comes together. It should be slightly sticky.
Let it sit in the fridge for about 15 minutes.

Over medium high heat, and in a deep skillet, heat about an inch of oil.

Take about two tablespoons of the mixture, either roll it into a ball or an oval shape and add it to the oil.

Cook about four at a time and turn them every few minutes until they’re golden brown.

Remove from the oil and place on a plate that you’ve lined with a paper towel.

Repeat with the rest of the mixture and serve immediately.

Makes 12.

Mango Ginger Dipping Sauce (makes ¼ cup)
4 tablespoons mango chutney
2 teaspoons minced ginger
4 tablespoons soy sauce

Mix everything together and chill for 15 minutes.

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