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Carrot and Spinach Bhajiya (Bhajji / Pakora / Fritters)

By Jigna
Carrot and Spinach Bhajiya are crispy, flavorful, delicious, and perfect to have for a tea-time snack.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Indian
Course Appetizer, Side Dish, Snack
Diet Jain, No Onion No Garlic, Vegan, Vegetarian
Servings 5 (Makes about 24 Bhajiya)

Ingredients
  

  • 3 carrots (about 2 to 2½ cups of shredded carrots)
  • 2 cups spinach roughly chopped
  • ¼ cup coriander leaves finely chopped
  • ⅔ cup chickpea flour
  • 1- inch ginger finely grated
  • 1 - 2 green chilis finely chopped (add to taste)
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala powder
  • ½ teaspoon asafoetida / Hing
  • Salt to taste
  • 1 teaspoon lemon juice or to taste
  • Oil for deep frying (use vegetable, canola, or sunflower oil)
  • Chaat masala to sprinkle on Bhajiya (optional)

Instructions
 

  • 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 shred or 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. It is an essential step.
  • 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 a dropping consistency but thick and 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.

Notes

  1. 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.
  2. Adjust the seasonings, chili, and ginger as per your taste.
  3. 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 release the moisture and bind the mixture.
  4. 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.
  5. 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.

Nutrition (Approximate Values)

Calories : 189kcalCarbohydrates : 15gProtein : 4gFat : 13gSaturated Fat : 1gPolyunsaturated Fat : 4gMonounsaturated Fat : 7gTrans Fat : 1gSodium : 136mgPotassium : 337mgFiber : 4gSugar : 4gVitamin A : 7306IUVitamin C : 9mgCalcium : 37mgIron : 2mg
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