Bhajias (chilli bites)

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 12
Servings 2
Minutes 15 minutes


Serving Change
  • 150
    chickpea flour (chana flour)
  • 15
    cake flour
  • 1
    medium-sized onion, grated or finely chopped
  • 1
    medium-sized potato, coarsely grated
  • 5
    coarsely ground cumin (jeera)
  • 10
    coarsely ground coriander seeds (dhania seeds)
  • 3
    green chillies, finely pounded
  • 5
    fine salt
  • 5
    baking powder
  • 1
    bunch fresh coriander leaves, chopped (dhania leaves)
  • 30
    sliced spring onions
  • oil for frying


15 minutes
1. Sift the dry ingredients into a large bowl. Add the remaining ingredients and mix in just enough water to make a batter with the consistency of thick pancake batter. 2. Heat about 1 cm of oil in a frying pan, drop spoonfuls of the batter into the oil and spread gently. Leave sufficient space between the pancakes to allow for easy simmering. 3. Turn over when the bhajias are set and golden brown on the underside. 4. Fry the second side and remove from the pan once golden brown. Drain on absorbent paper and serve hot. VARIATIONS Add 250 ml shredded lettuce or spinach to the basic recipe and omit the grated potato. Also use the batter to coat thinly sliced potato or brinjal and fry as for a fritter.

Read more on: pulses  |  shallow-fry


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