Mixed Bhajiya / Fritters

Mixed Bhajiya / Fritters is a popular Indian deep fried snack made by deep frying slices of potatoes, onions, spinach leaves or any vegetables of your choice dipped in the the batter made of chick pea flour. The slices are cooked evenly in the oil till they puff up and cook well from inside. The bhajiya are served with coriander chutney and ketchup and are the best snack with a cup of tea of a rainy day.

Course Breakfast, brunch, festivalfood, hightea, savoury, Snack, Starters, vegan

Cuisine Gujarati, Indian

Keyword afternoonsnack, babyspinach, batter, bhajiya, chichpeaflour, deepfried, farsaan, festivalfood, fritters, hightea, hotsnack, onion, partyfood, potato, starter, teatime, vegan

Prep Time 15 minutes

Cook Time 40 minutes

Servings people

Calories 208kcal

Equipment

bowl
spoon
whisk
big bowl
deep pan
slotted spoon
dish

Ingredients

2.5 cup chickpeaflour besan
1.5 tbsp rice flour chawal atta
1/2 tsp asafoetida hing
1/4 tsp turmeric powder haldi
1 tsp red chili powder
1/2 tsp chaat masala optional
1/4 tsp baking soda
salt as per taste
water as needed to make batter
2 small potato washed, peeled and thinly sliced
1 small onion peeled, washed and sliced into rings or strips
20 baby spinach washed and dried
oil for deep frying

Instructions

In a big mixing bowl add chickpea flour, rice flour, asafoetida, turmeric powder, red chili powder, chat masala and salt.
Mix all the dry ingredients well.
Gradually add water and start making the batter.
Add more water and mix well with a whisk or spoon.
Make a lump free batter. (The batter should not become runny. So carefully add water).
In the mean while soak the peeled and thinly sliced potatoes into water in a bowl. Put oil in a deep pot to heat for deep frying.
Once the oil is heated add soda to the batter. Mix gently and mix well.
Drain the potato slices and put around 8-10 slices in the batter. Dip them well in the batter. Remove the potato slice and remove excess batter as shown.
Put it immediately in the heated oil. The heat should be kept high.
Now put the heat to medium and let the potato slice cook.
Add other 2-3 slices and cook them on medium heat. The potato slices will puff up. Flip and cook on both sides till golden.
Remove the cooked potato bhajiya from the oil with the help of a slotted spoon as shown and drain excess oil.
The potato bhajiya are nicely puffed up.
You can see the texture of the bhajiya after it is cut into halves.
Now make the onion and baby spinach leaves bhajiya. Add the few slices on the onions and 4-5 spinach leaves into the batter.
Dip the onion slice and remove from the batter. Remove the excess batter.
Put it into the oil on medium heat. Similarly put another 3-4 slices.
Take the baby spinach leaf and remove excess batter as shown. Put it into the oil along with the onion (Be quick to put the onion slices and spinach leaves). Similarly put another 3-4 spinach leaves.
Immediately lower the heat and cook the onion bhajiya and spinach leaves bhajiya till they puffed up and are evenly cooked. (Do not over crowd the pan with slices of potato, onion or leaves while cooking).
Drain the oil with the slotted spoon and remove the onion and spinach bhajiya one by one. Serve them hot. Cook the remaining potato , onion and spinach leaves into batches and serve hot.
Serve the hot mixed bhajiya /fritters with coriander chutney and ketchup or with a hot cup of tea.

Nutrition