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Main Course

Spinach Bhaji

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

20 min total|Prep 20 min|Cook 20 min|3 servings|medium

Ingredientsfor 3 servings

100 g Spinach
3 nos Onion
1 tsp Chilly powder
1/4 cup Oil
Asafoetida A pinch, Kaayam
1 cup Gram flour Kadalapodi
1/2 cup Rice flour
3 tbsp Corn flour — optional
1 tsp Salt

Preparation

Step 1
Chop the onions thinly.
Step 2
Wash and cut the spinach.
Step 3
In a spacious mixing bowl, and Stir everything together thoroughly gram flour, rice flour, corn flour, salt and asafoetida.
Step 4
Add little water and make it into a thick batter.
Step 5
Add chopped onions and spinach to the batter. Mix thoroughly.
Step 6
Heat the oil in a frypan.
Step 7
Put small amount of batter mix and fry in hot oil.
Step 8
Repeat the same for the remaining batter.
Step 9
Any type of spinach can be used.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Spinach Bhaji

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

20 min total|Prep 20 min|Cook 20 min|3 servings|medium

Ingredientsfor 3 servings

100 g Spinach
3 nos Onion
1 tsp Chilly powder
1/4 cup Oil
Asafoetida A pinch, Kaayam
1 cup Gram flour Kadalapodi
1/2 cup Rice flour
3 tbsp Corn flour — optional
1 tsp Salt

Preparation

Step 1
Chop the onions thinly.
Step 2
Wash and cut the spinach.
Step 3
In a spacious mixing bowl, and Stir everything together thoroughly gram flour, rice flour, corn flour, salt and asafoetida.
Step 4
Add little water and make it into a thick batter.
Step 5
Add chopped onions and spinach to the batter. Mix thoroughly.
Step 6
Heat the oil in a frypan.
Step 7
Put small amount of batter mix and fry in hot oil.
Step 8
Repeat the same for the remaining batter.
Step 9
Any type of spinach can be used.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.