Jump to:What is Bhajiya or Bhajji?About Carrot and Spinach BhajiyaIngredientsStep by Step DirectionsServing SuggestionsHelpful TipsMore Appetizer RecipesRecipe Card Our Latest Videos
What is Bhajiya or Bhajji?
Bhajiya is also known as Pakora, Pakoda, Bhajji, fritters, and there could be other names as well, depending on which region you are in India. They are fried fritters, consist of vegetables that are coated with spiced gram flour batter. Bhajiyas are deep-fried, and there are many varieties of them.
About Carrot and Spinach Bhajiya
Bhajiya is one of the most popular food in India, especially in the monsoon season. When it rains, it is hard to find a person who does not crave Bhajiya or Pakora. My family is no exception, and we love indulging in this fried snack. However, this item is not something I often make as it is deep-fried. And Bhajiya is so deliciously addictive and challenging to stop with a few, so I prefer to make it only once in a while. There are varieties of Bhajiya to make, but today I am sharing my favorite carrots and spinach Bhajiya recipe. These Pakora are crispy, moderately spicy, slightly tangy, and full of vegetables. They are perfect for late afternoon hunger pang or as a tea-time snack. In addition, we can serve Carrot and Spinach Bhajiya as an appetizer for the party or get-together.
Ingredients
Step by Step Directions
Pour oil into a large and deep skillet so that oil comes at least 1-inch up the sides. Heat oil while you prepare the Bhajiya mixture.
Wash, peel and grate the carrots, chop the spinach and coriander leaves. Transfer grated carrots, chopped spinach, and coriander into a large mixing bowl.
To this, add grated ginger, chopped chili, turmeric powder, cumin seeds, garam masala, asafoetida, salt, chickpea flour, and lemon juice.
Mix everything with your hands, and squeeze gently so that moisture releases from the vegetables. This moisture will help the mixture to bind together. If you need to, add a tablespoon of water to bind the mixture. I did not need to add any water. The mixture should be thick and a dropping consistency but not too wet. If your mixture is very loose, add more flour, a tablespoon at a time.
Now to check if the oil is hot enough, add a little Bhajiya mixture to the oil. It should sink and then swim immediately. Shape the Bhajiya mixture into balls of around a tablespoon each, then flatten them a little. However, because of vegetables, you will not be able to shape the mixture into an exact ball, which is perfectly fine. Now drop the Bhajiya into the hot oil carefully. Deep-fry Bhajiya until they are golden brown. Fry the Bhajiya in batches and do not overcrowd the pan. Do not fry Bhajiya on very high heat; otherwise, they will become brown soon, but the center will not be cooked thoroughly. You will need to fry Bhajjiy for 3-4 minutes and flip them a few times to get an even color and cooking.
Drain the Bhajia on paper towels. Sprinkle some chaat masala if you prefer.
Serve Carrot and Spinach Bhajiya with your favorite chutney.
Serving Suggestions
Bhajiyas taste the best when served immediately, piping hot. While Bhajiyas are delicious to have as it is, they are mostly accompanied with chutney. So serve Carrot and Spinach Bhajiya with your favorite chutney, and that could be Coriander Chutney, mint chutney, date and tamarind chutney, mango chutney, or ketchup. I like to sprinkle chaat masala on fried Bhajiy before serving, which adds more flavors.
Helpful Tips
Grate the carrots with the larger holes of the grater and roughly chop the spinach. If we finely chop the spinach and finely grate the carrots, the Bhajiya will not have a crispy texture. Adjust the seasonings, chili, and ginger as per your taste. The batter should not be loose and too wet. So after taking everything in the bowl, mix with your hand and gently squeeze the vegetables. That will help vegetables to release the moisture and bind the mixture. I did not need to add any water but add a tablespoon of water if your mixture does not come together. And if it is too wet, add more flour, a tablespoon at a time. Before frying Bhajiya, make sure that the oil is hot enough. If it is not hot enough, the mixture will be separated after dropping into the oil. To check, add a little Bhajiya mixture at first. If the oil is hot enough, the Bhajiya should sink and then swim immediately.
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