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  • 6
  • Easy
  • 20 minutes
  • 15–20 minutes

“Bhajias are a staple during Ramadan. My mother loves them, so we grew up having them at the dinner table almost every night. They’re spicy in just the right way and contain loads of spinach, so you know you're getting your greens.”- Zorah Booley


  • 300 g spinach
  • 1 potato, grated
  • 1 green chilli, finely chopped
  • 1 onion, grated
  • ½ t garlic powder
  • ½ t paprika
  • 1 t salt
  • ½ t black pepper
  • 250 g chickpea flour
  • 2/3 cup room-temperature water
  • 3 cups cooking oil, for frying

Cooking Instructions

1. Cut the spinach into small pieces, it can be quite rough. Place in a bowl and add the potato, chilli, onion and spices and mix.

2. Add the chickpea flour and water and mix. The batter should be quite wet and loose.

3. Heat the oil in a saucepan. Drop tablespoonfuls of the mixture into the oil. The oil should be warm/medium heat so it will cook the bhajias through and not burn them.

4. Cook for about 5 minutes on each side and drain on kitchen paper. Repeat with the remaining batter.

Find more Ramadan and Eid recipes here.  

Photographs: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau

Zorah Booley Recipe by: Zorah Booley
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Zorah is a food Photographer, content creator, food blogger and Cordon Bleu Chef. Zorah shares her passion for clean eating and pastries in her blog called "In the Midnight Kitchen".

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