Prep time: 20 mins | Cook time: 20 minutes | Serving Size: 6-8 people
1 1/4 cup chickpea flour; also known as besan
1/2 white onion; diced
3-4 garlic cloves; minced
1/2 head of spinach; wilted and roughly chopped (wilt by placing in the microwave for 20 seconds; drain liquid)
1/2 head of cilantro; chopped & stems removed
3-4 curry leaves; chopped
2-5 Thai chilies; diced
1 grated Russet potato
2 cups canola oil
1/2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tsp Fijian masala
1 tsp salt
- Grate the potato with skin on, set aside.
- Prepare onion, garlic cloves, cilantro, curry leaves, wilted spinach, and Thai chilies
- Add chickpea flour, wilted spinach, diced onion & Thai chilies, minced garlic, chopped cilantro & curry leaves, grated potato, and spices into a medium sized mixing bowl
- Mix ingredients together until blended well; batter will be thick and moist
- Prepare a plate with paper towels next to your frying station
- Place a medium sauce pan with 2 cups of canola oil on medium to high heat on the stove; it should take 5-10 minutes until oil is hot and ready
- Quick tip: to test the oil’s temperature, throw in a little piece of garlic into the heated oil. If it sizzles, then the oil is ready to go!
- Use a regular table spoon and scoop a spoon full of the batter into the oil. Careful not to over crowd the pan. Depending upon the size of your sauce pan, you may cook two pieces of Bhajia at a time.
- Cook bhajia 1-2 minutes on both sides or until golden brown; be sure to keep a watchful eye on these. They are delicate!
- Once they are golden brown, remove them from a pan and place them on the bed of paper towels; blot excess oil if needed.
- Viola! Enjoy your delicious, crisp, and flavorful Indo-Fijian fritters