Hive Top Chef! | Deep Fried! - Bhajias with a Bite

Deep Fried is not one of my favourite methods of cooking, but it sure creates all kinds of deliciously crispy forbidden treats like:

• Sugar & Cinnamon Doughnuts
• Sugar coated Churros
• Apple or Banana Fritters
• French Fries
• Crispy Fried Chicken
• Crumbed Fish

I've chosen to make a favourite Indian snack called Chili Bites, although its proper name is Bhajias.

Durban has the largest concentration of people from Indian descent outside of India, therefore it's no surprise that there are many Indian specialty fast food outlets, and Bhajias usually is one of the first items on the menu to be sold out; the perfect little nibble when feeling peckish as well as the perfect party snack!

Durban also is home to the famous Bunny Chow; a hollowed out loaf of bread filled with a spicy hot curry, but that's a story for another day, as we're talking Deep Fried here, so I'll leave you guessing.

I really felt like something sweet and sugar coated, but hubby is a type 1 diabetic so it would not be fair on him now would it!
So something spicy is my next best favourite; any diced greens like Spinach, Lettuce, fresh Coriander leaves, Onions, Potato, Ginger & Garlic, Chillies, Spices and Pea Flour are the main ingredients.
The secret to not having oily Bhajias is that the oil must be just the right temperature, quite hot but cooked over a med-high heat so as not to burn the Bhajias, and thereafter drain them on paper towels.

Let's get straight to the:

BHAJIAS RECIPE

• Approx 2 cups greens finely diced - I used Lettuce, Kale, Curry Leaves, Nasturtiums
• 1 Onion - diced
• 1 medium Potato - coarsely grated
• 1-2 green or Red Chilies - deseeded and diced
• Piece of Ginger - grated
• 1-2 cloves Garlic - crushed
• 1 cup pea Flour
• 1/4 cup Cake Flour
• 1 tsp Baking Powder
• 1 tsp Chili Powder
• 1/2 tsp Jeera (Cumin) Powder
• 1 tsp Jeera Seeds
• 1/2 tsp Salt
  Mix veggies firstly, then add dry ingredients, and lastly add enough water to make a batter
  

Drop spoonsful into hot Canola Oil, turning when brown

Drain on paper towel to remove the excess oil

No oily Badja here, it was absolutely delicious!

Serve with a spicy hot sauce as a dip

BON APPETIT FRIENDS

This has been my contribution for the exciting weekly @qurator foodie contest,
Qurator's: Hive Top Chef! | Deep Fried! Hope you enjoyed it, and thank you for popping into my kitchen :)

Original Content by @lizelle
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