Crispy Chickpea Bhaji (Indian Chickpea Fritters)
Instructions
- 1
In a large mixing bowl, sift the chickpea flour to remove any lumps.
- 2
Add cumin seeds, crushed coriander seeds, turmeric powder, red chili powder, and salt to the flour. Mix well.
- 3
Add the sliced onions, chopped spinach, green chili, grated ginger, minced garlic, and fresh cilantro to the dry mixture.
- 4
Gradually add water while mixing to form a thick batter that coats the vegetables well. The consistency should be like thick pancake batter.
- 5
Let the batter rest for 5 minutes. Just before frying, add the baking soda and mix gently.
- 6
Heat oil in a deep pan or kadai to 170°C (340°F). Test by dropping a small amount of batter - it should sizzle and rise immediately.
- 7
Using a spoon or your hands, drop golf ball-sized portions of the batter into the hot oil. Don't overcrowd the pan.
- 8
Fry for 3-4 minutes on medium heat, turning occasionally, until the bhajis are golden brown and crispy all over.
- 9
Remove with a slotted spoon and drain on paper towels.
- 10
Serve hot with mint chutney or tamarind sauce.
Chef's Note
"The key to perfectly crispy bhajis is maintaining the oil temperature - too hot and they'll burn outside while staying raw inside, too cool and they'll absorb excess oil. For extra crunch, add a tablespoon of rice flour to the batter!"
