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Crispy Chili Bite Bhajias made with spinach, herbs, and warm spices. Easy fritters that fry up crisp and flavourful every time
Crispy Chili Bite Bhajias are simple to mix and fry, with a texture that’s hard to beat.
Light and crunchy Chili bites with peppers and chickpea flour.
Why you will love and enjoy these Crispy Chili Bite Bhajias
- Crispy outside with a soft, flavourful centre
- Easy to make with either a mix or pantry ingredients
- Great for sharing, though you might not want to
Crispy Chili Bite Bhajias
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 – 24 depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy
- Cuisine: Indian
Description
Crisp little Golden fritters bites with just enough heat to keep you reaching back, and they come together faster than you think.
Ingredients
Option 1: Using Ready Mix
- 0.44 lb/7 oz – 1 x 200 g Spice Mecca Chili bite mix
- 1 large handful of baby spinach, chopped
- 1 large handful fresh coriander, chopped
- 1/2 onion, finely chopped
- 1/4 green pepper, chopped
- 1/4 yellow pepper, chopped
- 3 green Chilies, finely chopped
- 1 egg, beaten
- 1/2 cup cold soda water, added gradually
- Vegetable oil for frying
Option 2: Homemade Bhajia Batter
- 1 cup chana flour or pea flour
- 1/2 cup plain flour
- 1 heaped tsp baking powder
- 1 potato, grated and squeezed slightly
- 1 onion, chopped
- 1 tsp salt
- 1 tsp Chili powder
- 1 tsp coriander powder
- 1 tsp jeera
- 1/2 tsp turmeric
- Small handful fresh coriander leaves, chopped
- Water as needed
- Vegetable oil for frying
Instructions
If using ready mix
- In a bowl, combine the 200 g Spice Mecca Chili bite mix with the chopped baby spinach, chopped coriander, 1/2 chopped onion, 1/4 chopped green pepper, 1/4 chopped yellow pepper, and 3 chopped green Chilies.
- Add the 1 beaten egg and start mixing.
- Pour in the cold soda water a little at a time, about 1/2 cup total, until you get a thick but scoopable batter. It shouldn’t be runny, more like a soft drop batter.
- Let the batter rest for about 5 minutes so it hydrates properly.
If made from Scratch
- In a bowl, mix the 1 cup chana flour, 1/2 cup plain flour, 1 tsp salt, 1 tsp Chili powder, 1 tsp coriander powder, 1 tsp jeera, and 1/2 tsp turmeric.
- Add the grated potato, chopped onion, and chopped coriander leaves.
- Add water gradually and mix into a thick batter.
- Stir in the 1 heaped tsp baking powder right at the end. Let it sit for 5 minutes.
Frying
- Heat vegetable oil in a deep pan to about 350⁰F (175⁰C). Not too hot or they’ll brown too fast outside and stay raw inside.
- Drop spoonfuls of batter gently into the oil. Don’t overcrowd the pan.
- Turn the heat down slightly to medium and fry for about 3 to 4 minutes per side until golden brown.
- Flip once in the oil.
- Remove and drain on paper towels.
- Sprinkle a tiny pinch of salt while still hot if you like.
Notes
Created, prepared, tried, and tested by Gail
These Crispy Chili Bite Bhajias come out golden, a little rustic, and honestly, hard to stop eating. They’re quick to mix up, and the texture hits that perfect balance between soft inside and crisp outside.
Crispy Chili Bite Bhajias offer that satisfying contrast of crisp edges and a soft, flavourful centre, making them hard to stop eating after the first bite. With simple ingredients and straightforward steps, they’re easy to bring together and perfect for anyone craving a warm, freshly fried snack.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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