Crispy Bhajia (pakora)
Bhajia, also known as pakora, is a beloved snack across India and East Africa. These golden, crispy fritters are made by dipping vegetables in a spiced chickpea flour batter and frying them to perfection. This recipe is my mum’s bhajia, and it’s the crispiest you’ll ever find. Don’t forget to make the chutney to go with it!
Ingredients
- 300g Spinach
- 1 Potato
- 1 Onion
- 3-4 Finger Chillies
- ½ Tsp Black Peppercorns Whole, Optional
- ½ Tsp Whole Coriander Seeds, Optional
- 1 Tsp Salt
- 250g Gram Flour (Chickpea Flour)
- 150g Room Temp Water
Chutney (blend together)
- 1 Bunch Coriander
- ½ Bunch Mint
- 5 Tbsp Yoghurt
- ½ Tsp Cumin Seeds
- ½ Tsp Salt
Step 1
Roughly chop the potato and boil it for 10 minutes, or until it is about 75% cooked.
Step 2
Roughly chop the onion and red chillies
Step 3
Roughly chop the spinach into large pieces to ensure they turn out crispy.
Step 4
Combine all the ingredients in a bowl to create a very loose, wet batter.
Step 5
Heat deep frying oil to medium-high. Drop in small handfuls of the batter, gently pressing them together with your hands before adding them to the oil.
Fry for 5 minutes, or until very crispy, and serve with chutney.
