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:

  1. In a small saucepan, over medium heat, add 1 cup water and spinach. Let boil for 10 minutes and then remove from heat.

 

  1. 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.

 

  1. 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.

 

  1. In a frying pan, heat oil over medium heat.

 

  1. 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.

 

  1. Remove the fritter from the oil and place on a paper towel lined tray to absorb excess oil.

 

  1. 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.