Spinach and Potato Bhajias
Fried morsels of spicy spinach and potato coated with chickpea flour. This recipe uses fresh coriander, but if not available you can substitute with dried coriander instead.
|: 5 minutes
|: 3-5 minutes per batches
Ingredients6 oz / 175g gram flour (chick pea flour)
1/2 tsp salt
3 tbsp plain yogurt
4 tbsp water
1 small potato, peeled and diced into 5 mm cubes
1 medium onion, peeled and finely chopped
6 oz / 175g spinach, chopped (if using frozen, defrost and drain liquid off).
vegetable oil for frying
Herbs & Spices1/2 tsp or to taste Chilli Ground
2 tsp Cumin Seed
1 tsp Turmeric
2 tbsp fresh, chopped Coriander Leaf or 2 tsp dried Coriander Leaf
Cooking InstructionsIn a large bowl, mix together the gram flour, salt and all the spices (except fresh coriander if using). Make a well in the middle, and pour in the water and the yogurt. Mix to a thick paste.
Add the potato, spinach, onion and fresh coriander (if using) and mix until all is well coated in the thick batter.
Heat 1 inch of oil in a large heavy based pan. When it is hot (test to see if a small amount of batter immediately starts to sizzle and cook) drop in dessert spoonfuls of the mixture. Allow to fry until golden brown. The bhajias will need turning over to brown on all sides, tongs are handy for his. If the oil temperature is hot enough you should be able to fry 4 or 5 at a time.
When golden all over, remove the bhajias and drain on kitchen paper. Serve warm.