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Onion, Spinach & Potato Bhajis
By Chef Dipna Anand
Serves 6
30 minutes
sulphites
Utensils & Essentials
Large mixing bowl, pestle and mortar or rolling pin, large pan, baking tray.
SulphitesIngredients:
1 large or 2 medium sized diced potatoes
1 onion (chopped)
1 bunch (100g) fresh baby spinach
2 tablespoons fresh chopped coriander
1/2 finger green chillies
1 tablespoon ginger and garlic paste
1 tablespoon white vinegar
3/4 tsp red chilli powder
1 tsp cumin seeds
1 tbsp corriander seeds
3/4 teaspoon tumeric
1/4 teaspoon bicarbonate of soda
3/4 teaspoon garam masala
1/4 teaspoon carom seeds
150g gram flour
Oil for frying (not supplied)
How to make
Onion, Spinach and Potato Bhajis
Chop the fresh spinach and chop the onion and put these ingredients into the large mixing bowl.
Then add the diced potato, ginger garlic paste and green chilli to the bowl.
Take the carom seeds and crush them using a pestle and mortar or rolling pin and add these into the bowl too.
Add the garam masala, bicarbonate of soda, coriander, vinegar, 1 teaspoon of salt and the spices (red chilli, cumin seeds, coriander seeds, tumeric) all into the bowl and mix altogether with a spoon.
When this is all mixed together, start to add your flour to the bowl and continue to mix altogether.(You can help mix the ingredients together with your KitchenAid whisk.)
Mould your onion bhajis in your hands and put on a baking tray.
Put some oil in a large pan, heat at 180C is perfect.
Gently add the onion bhajis into the oil to fry.
You only need to fry the onion bhajis for a few minutes, until they start to go golden and crispy.
These are then ready to serve. Enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
