Chilli Bhajis
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These chilli bhajis are one of my favorite quick snacks to whip up when I'm craving something crispy and satisfying. Green chillies are packed with vitamin C, which is wonderful for boosting immunity, and they add a fantastic kick to these golden, crunchy fritters. The beauty of this recipe is that it comes together in just 45 minutes total, and most ingredients are probably already sitting in your pantry. I love how affordable they are to make, yet they taste like you've spent hours in the kitchen. Serve them hot with your favorite chutney and watch everyone come back for seconds.
Ella x
Ingredients
- 8green chillies(whole, stems removed)
- 200 ggram flour
- 50 grice flour
- 1onion(finely chopped)
- 4 clovesgarlic(minced)
- 15 gginger(grated)
- 1 tspsalt
- ½ tspturmeric powder
- 1 tspcumin seeds
- 150 mlwater
- 500 mlvegetable oil(for deep frying)
- 1 tbsplemon juice
Detail level
Instructions
- 1
Make a batter by mixing gram flour, rice flour, salt, turmeric powder and cumin seeds in a bowl. Add water gradually while stirring to create a thick paste that coats the back of a spoon.
Tip: The batter should be thicker than pancake batter but thinner than dough so it sticks well to the chillies.
- 2
Stir the chopped onion, minced garlic and grated ginger into the batter until well combined. Taste and adjust salt if needed.
Tip: Preparing the batter ahead means the flavours have time to meld together.
- 3
Make a small slit lengthwise on each green chilli and carefully remove the seeds using a small spoon or knife, keeping the chilli mostly intact.
Tip: Removing seeds makes the bhajis less intensely spicy while keeping the chilli flavour.
- 4
Heat oil in a deep pan or wok to about 180 degrees Celsius. You'll know it's ready when a small piece of batter sizzles immediately upon contact.
Tip: Use a thermometer if you have one, or test with a wooden spoon handle.
- 5
Dip each prepared chilli into the batter, making sure it's completely coated on all sides. Gently place it into the hot oil.
Tip: Work in batches of 3 or 4 chillies at a time to avoid overcrowding the pan.
- 6
Fry the bhajis for 4 to 5 minutes until they turn golden brown and crispy, turning them once halfway through cooking.
Tip: Don't disturb them too much while frying as this helps them develop a crispy exterior.
- 7
Remove the cooked bhajis using a slotted spoon and drain them on paper towels to remove excess oil.
Tip: Draining immediately after frying keeps them crispy rather than soggy.
- 8
Serve hot while still crispy, squeezed with fresh lemon juice and perhaps a sprinkle of chaat masala or extra salt on the side for dipping.
Tip: These are best enjoyed within 30 minutes of frying while the texture is at its prime.
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