Appetizers
Bhajia (Fijian-Indian Vegetable Fritters)
The Quirky Foodster Team
Ingredients
- 200 g (1 3/4 cups) Chickpea flour (besan)
- 1 large Onion, thinly sliced
- 1 medium Potato, grated
- 60 g (2 cups loosely packed) Spinach leaves, shredded
- 1 tsp Ground cumin
- 1/2 tsp Chilli powder
- 150 ml (2/3 cup) Water
- 500 ml (2 cups) Vegetable oil, for frying
Method
- In a bowl, combine chickpea flour, cumin, chilli powder and salt.
- Add onion, potato and spinach, mixing to coat evenly.
- Gradually add water to form a thick, clinging batter.
- Heat oil to 175°C (347°F) in a deep pan.
- Drop tablespoons of the mixture into the hot oil, frying in batches for 3–4 minutes until golden and crisp.
- Drain on paper towels and serve hot with chutney.
Introduction: Bhajia are crisp, spiced vegetable fritters brought by Indian settlers, now a fixture at Fijian tea time, markets and Diwali gatherings, usually made with whatever vegetables are on hand.
Cultural Background: Bhajia are crisp, spiced vegetable fritters brought by Indian settlers, now a fixture at Fijian tea time, markets and Diwali gatherings, usually made with whatever vegetables are on hand.
Tips: Keep the batter thick — a runny batter makes greasy fritters. Fry in small batches to keep the oil temperature stable.
Variations: Add grated carrot or shredded cabbage for extra vegetables. Serve with tamarind chutney for a tangy contrast. Already vegan and vegetarian as written.
Storage: Best fresh; can be refrigerated for 1 day.
Reheating: Reheat in an oven at 180°C (356°F) for 8 minutes to restore crispness.
FAQs:
Q: Is bhajia the same as pakora?
A: They are closely related; in Fiji, ‘bhajia’ is the common local term for these vegetable fritters.
Q: Can I bake instead of fry?
A: Baking changes the texture significantly, but a hot oven with oil spray gives a lighter, less crisp result.
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