Spicy Indian Fritters

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
  • 1 grated Russet potato
  • 2 cups canola oil


  • 2-5 Thai chilies; diced
  • 3-4 curry leaves; chopped
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp Fijian masala
  • 1 tsp salt


  1. Grate the potato with the skin on, set aside.
  2. Prepare onion, garlic cloves, cilantro, curry leaves, wilted spinach, and Thai chilies
  3. 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
  4. Mix ingredients together until blended well; batter will be thick and moist
  5. Prepare a plate with paper towels next to your frying station
  6. Place  a medium saucepan 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
  7. A 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!
  8. Use a regular table spoon and scoop a spoon full of the batter into the oil. Careful not to overcrowd the pan. Depending upon the size of your saucepan, you may cook two pieces of Bhajia at a time.
  9. Cook bhajia 1-2 minutes on both sides or until golden brown; be sure to keep a watchful eye on these. They are delicate!
  10. Once they are golden brown, remove them from a pan and place them on the bed of paper towels; blot excess oil if needed.

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We sincerely hope you enjoyed this dish. Take a quick peek at our store for any items you may need to recreate this delicious recipe! 


The Swamy's

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