Onion, Spinach & Potato Bhajis

By Chef Dipna Anand

Serves 6
30 minutes

Utensils & Essentials

Large mixing bowl, pestle and mortar or rolling pin, large frying pan, baking tray.


1 large or 2 medium sized diced potatoes 
1 onion (chopped)
100g fresh baby spinach
2 tbsp fresh chopped coriander
1/2 finger green chillies 
1 tbsp ginger and garlic paste
1 tbsp white vinegar
1/4 tsp carom seeds
salt to season (not included)
150g gram flour 
Oil for frying (not included)
- 3/4 tsp red chilli powder
- 1 tsp cumin seeds
- 1 tbsp corriander seeds
- 3/4 tsp tumeric
- 1/4 tsp bicarbonate of soda
- 3/4 tsp garam masala

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.
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 the end of a rolling pin and add them into the bowl too.
Add your spice mix, the white vinegar and salt to season and mix everything 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 with your hands and put on a tray.
Heat some frying oil in a large pan, and when very hot (about 180C), you can start cooking the bhajis.
Cook your bhajis for about 4 minutes, until nicely 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.

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