- 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
- Grate the potato with the 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 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
- 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!
- 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.
- 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.
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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!