Ingredients
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1 bunch Finely chopped Spinach leaves (Palak)
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2 medium Onionssliced into juliennes
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2 medium Raw Potatoesshredded (grated)
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1/2 cup Fresh Corianderfinely chopped
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3 Finely chopped Green Chillies
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1 tsp Cumin seeds (Jeera)
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2 tsp Whole Coriander seedscoarsely pounded
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1 tsp Turmeric powder
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1 tsp Kashmiri Red Chili powder
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2 tsp Coriander powder
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1/2 tsp Asafoetida (Hing)
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1/2 cup Rice flour
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1 cup Besan (Gram flour)
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some Oilfor deep frying
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to taste Salt
About
Steps
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1
Done
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In a mixing bowl, take one bunch of finely chop spinach leaves, 2 medium size onions cut into medium size julienne, 2 medium size shredded raw potato, 1/2 cup finely chopped coriander, 3 fresh green chillies finely chopped, 1 tsp cumin seeds, 2 tsp whole coriander seeds (coarsely pounded), 1 tsp turmeric powder, 2 tsp Kashmiri Red Chili Powder, and 2 tsp Coriander Powder, 1/2 tsp Asafoetida, salt as per taste. |
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2
Done
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Then add 1/2 cup rice flour, and 1 cup besan (chickpeas flour). |
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3
Done
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Mix everything well with your palm. |
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4
Done
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Keep mixing it till the vegetables ooze out their own moisture (in this mixture, do not add extra water unless it’s required). |
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5
Done
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Now in a kadai, heat up Oil, the flame should be medium to high. I have used Fortune Kapasia Oil. |
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6
Done
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Once you see the smoke, drop Bhajiya into oil as shown in video. |
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7
Done
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Let it cook for 2 minutes (do not try to flip immediately). |
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8
Done
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After 2 minutes, flip the bhajiyas and let it cook for further 5-7 minutes. The flame should be medium to high. |
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9
Done
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Once you see the golden color, take it out and immediately sprinkle some chat masala on the top. |
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10
Done
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Serve it with the coriander chutney or ketchup. |
