Smoky Bhajis
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Recently I've been obsessed with adding a smoky twist to classic Indian snacks, and these bhajis are absolutely brilliant. They're crispy, flavourful, and come together in just 45 minutes from start to finish. What I love most is how affordable they are to make, since chickpea flour does all the heavy lifting and costs hardly anything. The smoked paprika gives these fritters an unexpected depth that your guests will absolutely adore. Plus, chickpeas are packed with protein and fibre, so you're getting something genuinely wholesome alongside all that delicious indulgence. Whether you're after a quick snack or an impressive starter, these smoky beauties deliver every single time.
Ella x
Ingredients
- 200 gchickpea flour
- 2onions(thinly sliced)
- 2green chillies(finely chopped)
- 2 tspsmoked paprika
- 1 tspcumin seeds
- 1 tspsalt
- 1 tspblack pepper
- 150 mlwater
- 500 mlvegetable oil(for deep frying)
- 15 gfresh coriander(chopped)
Detail level
Instructions
- 1
Mix chickpea flour, smoked paprika, cumin seeds, salt, and black pepper in a large bowl.
Tip: Sifting the chickpea flour prevents lumps in your batter.
- 2
Add the sliced onions, green chillies, and fresh coriander to the dry mixture and stir well to combine.
Tip: Make sure the vegetables are evenly distributed throughout the mixture.
- 3
Gradually add water while stirring until you reach a thick, sticky batter that holds together but is not runny.
Tip: The consistency should be like thick cake batter, not pourable.
- 4
Heat the vegetable oil in a deep pan or wok over medium high heat until it reaches 175 degrees Celsius or until a small piece of batter sizzles immediately when dropped in.
Tip: Use a cooking thermometer for best results, or test with a wooden spoon.
- 5
Carefully drop spoonfuls of the batter into the hot oil, frying in small batches to avoid overcrowding the pan.
Tip: Work in batches so the oil temperature stays consistent and the bhajis cook evenly.
- 6
Fry each batch for about 4 to 5 minutes, stirring occasionally with a slotted spoon until they turn deep golden brown on all sides.
Tip: Golden brown color indicates they are crispy inside and out.
- 7
Remove the bhajis with a slotted spoon and drain them on paper towels to remove excess oil.
Tip: Draining while hot keeps them crispy as they cool.
- 8
Serve the smoky bhajis warm with your favorite chutney or yogurt dip and enjoy immediately.
Tip: They taste best eaten fresh, but can be reheated in the oven the next day.
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