In my husband's exact words 'I'd choose these over Fried Chicken'. To put things into perspective, he absolutely loves Fried Chicken. I'm pretty sure that would be his death row meal but I surely didn't expect my Pakoras to be that much of a hit and quite frankly I blew myself away as well. And thank you to my dearest Fua (Dad's sister) for this recipe!
Although Bhajia's are finger-licking good, traditionally they are doughy and dense. After a while they make you feel sluggish and they can also retain a lot of oil. But these Bhajia's hit the mark with the perfect chickpea flour and spinach ratio. They were crunchy yet airy and slightly fiery. They also reheat really well in the air fryer and taste just as fresh.
Serves: 25 Pakoras
Ready in: 30 minutes
Difficulty: ★☆☆
Ingredients
450g fresh spinach, washed and shredded
1/2 large red onion, sliced
150g chickpea flour
2 fresh chillies, finely sliced
1 and 1/2 tsp cumin seeds
1 tsp crushed garlic
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp kashmiri chilli powder
1/4 cup tap water
Salt to taste
Oil for deep frying
Method
Heat oil in a large wok over medium-high heat.
Combine spinach, red onion, chillies, cumin seeds, crushed garlic, garam masala, turmeric powder, Kashmiri chilli powder and salt in a large mixing bowl. Add water and gradually add in chickpea flour, using your hands to mix after each addition. (See note 1)
Start to make golf-ball sized balls with the batter and deep fry until golden in colour. (See note 2)
Place pakora's on a plate lined with paper towel to absorb extra oil. Serve with raita or tamarind chutney. Enjoy!
Notes
1. The batter should be wet yet firm enough to hold its shape. Adjust chickpea flour or water to achieve medium consistency.
2. You can use an ice-cream scoop to make balls for frying.
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