This unique appetizer was created with my mother. It’s a twist on traditional bhajia, bringing colour and flavour to the table.
Ingredients:
- 2 cups spinach
- 1 ½ to 2 cups water
- 2 cups gram flour
- ¼ tsp turmeric
- ½ tsp garlic puree
- 1 ½ tsp salt
- ½ tsp baking powder
- ¼ tsp red chili powder (optional)
- Canola oil to fry
Directions:
- In a small saucepan, over medium heat, add 1 cup water and spinach. Let boil for 10 minutes and then remove from heat.
- Pour the spinach/water mixture into a measuring cup. It will likely measure about ½ cup. Add water to the same measuring cup to bring the spinach/water mixture up to a total of 1 ¼ cups.
- In a mixing bowl, combine the gram flour, turmeric, garlic puree, salt, baking powder, red chili powder and spinach/water mixture to create a batter.
- In a frying pan, heat oil over medium heat.
- Drop one tablespoon at a time of the batter into the oil. Flip to cook both sides. It will take 1 to 2 minutes to cook.
- Remove the fritter from the oil and place on a paper towel lined tray to absorb excess oil.
- Serve warm with a side of chutney.
Note: Try one fritter first to check the flavour and texture. If the fritter is too heavy or thick when cooked, add a little water to the batter to thin it out to your desired texture. You may also want to add more red chili powder to spice it up.