Recipe courtesy of Daxa Dashani
50 min
25 min
10 min
15 min
2 to 4 servings


  • 7 ounces gram flour (chickpea flour)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground turmeric
  • 2 ounces spinach, washed, stemmed and chopped
  • Kosher salt
  • Pinch baking soda
  • 1 onion, finely sliced
  • 2 1/2 cups vegetable oil, for frying
  • Chutney, for serving


Anjum's guest shares her version of this classic Gujarati snack.

In a large bowl, mix together the chickpea flour, all-purpose flour, chile powder, ground turmeric, chopped spinach and salt until well combined. Gradually add water as necessary to bind the mixture. 

Add the baking soda and the onion. Stir well to coat the onion in the mixture. Set aside for 10 to 12 minutes. 

Heat the oil in a karahi (a flat-based Indian cooking vessel that resembles a wok) or a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. 

Add spoonfuls of the batter mixture to the hot oil in batches. Fry for 3 to 4 minutes, or until golden-brown, then remove from the pan with a slotted spoon, and set aside to drain on a tray lined with paper towel. Repeat the process with the remaining batter mixture. 

Serve the onion bhajis with chutney in a dipping bowl alongside.

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