Crispy Chickpea Bhaji (Indian Chickpea Fritters)
Ingredients
- • 200 g chickpea flour (besan)
- • 150 g onion, thinly sliced
- • 100 g spinach, chopped
- • 2 item green chili, finely chopped
- • 15 g ginger, grated
- • 3 cloves garlic, minced
- • 5 g cumin seeds
- • 5 g coriander seeds, crushed
- • 2.5 g turmeric powder
- • 2.5 g red chili powder
- • 1.25 g baking soda
- • 30 g fresh cilantro, chopped
- • 180 ml water
- • 5 g salt
- • 500 ml vegetable oil for deep frying
Instructions
- 1
In a large mixing bowl, sift the chickpea flour to remove any lumps.
- 2
Add cumin seeds, crushed coriander seeds, turmeric powder, red chili powder, and salt to the flour. Mix well.
- 3
Add the sliced onions, chopped spinach, green chili, grated ginger, minced garlic, and fresh cilantro to the dry mixture.
- 4
Gradually add water while mixing to form a thick batter that coats the vegetables well. The consistency should be like thick pancake batter.
- 5
Let the batter rest for 5 minutes. Just before frying, add the baking soda and mix gently.
- 6
Heat oil in a deep pan or kadai to 170°C (340°F). Test by dropping a small amount of batter - it should sizzle and rise immediately.
- 7
Using a spoon or your hands, drop golf ball-sized portions of the batter into the hot oil. Don't overcrowd the pan.
- 8
Fry for 3-4 minutes on medium heat, turning occasionally, until the bhajis are golden brown and crispy all over.
- 9
Remove with a slotted spoon and drain on paper towels.
- 10
Serve hot with mint chutney or tamarind sauce.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfectly crispy bhajis is maintaining the oil temperature - too hot and they'll burn outside while staying raw inside, too cool and they'll absorb excess oil. For extra crunch, add a tablespoon of rice flour to the batter!"
