BHAJI / BHAJEE POORA (ba-jee-poo-rah)
An easy, healthier option to deep-fried bhajees but with the same flavours, spices, and so much quicker.
An Indian Cookbook full of more classic home cook Gujarati recipes
Bhajee Poora: Quick-Fry Spinach Fritters
Spinach Bhajee recipe; A healthier delicious shallow fry fritter option from a Gujarati cookbook
Laxmi Ganda
24
10 minutes
15 minutes
Gujarati Indian
Starters and Appetisers
A quick and easy starter to make for guests before the main meal. Goes down well with a beer or glass of wine.
I often quickly whip these up as a snack for guests, for afternoon tea with chai or on a lazy day.
Instead of snack food, I'll make them up for lunch with some raita (yoghurt dip) and hot roti (roti) or b put them between 2 pieces of fresh white bread smothered in butter. Oh, soooo good; writing this makes me feel like I had some beside me to nibble on.
Ingredients
Ingredients
- 2 cups spinach, chopped
- 1 cup pea flour
- 4 tablespoons wholemeal flour
- 1/2 teaspoon baking powder
- 2 tablespoons fresh green chilli, minced
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 1/4 cup cold water
- 4 tablespoons oil
Directions
Method
In a large bowl, combine spinach, pea flour, wholemeal flour and baking powder. Add chilli, garlic, ginger, salt, coriander, cumin, turmeric and water, combine.
In a large frypan, heat 2 tablespoon of oil on a medium heat, add 1 tablespoon of mixture to frypan to make a fritter. Repeat to fill frypan with fritters.
Fry for 1 and a 1/2 minutes or until holes appear on fritters, turn over and fry for a further 1 and a 1/2 minutes or until fritter is firm and cooked through.
Use 1 extra tablespoon of oil for each frypan of fritters. Drain on paper towel before serving. Serve hot.