Chilli Bites (Bhajias)

By Faeza
23 July 2015


¦ 120g (1 cup) self-raising flour

¦ 250 ml (1 cup) chickpea flour

¦ 10 ml (2 teaspoons) baking powder

¦ 10 ml (2 teaspoons) turmeric

¦ 10 ml (2 teaspoons) masala

¦ 5 ml (1 teaspoon) salt

¦ 1 onion, grated

¦ 5 spinach leaves, finely chopped

¦ 1 egg, beaten

¦ 190ml - 250ml (¾ - 1 cup) water

¦ Sunflower oil for deep-frying


  • Mix all dry ingredients together in a bowl.
  • Add onions and spinach and mix well.
  • Make a well in the centre, add egg and mix.
  • Add water gradually to form an easy-drop consistency.
  • Fill a medium saucepan halfway with oil and heat to medium-hot (not boiling).
  • Use a spoon dipped in oil to scoop up enough dough to make golf-ball sizes.
  • Drop chilli bites into the oil and fry until cooked in the centre (use a skewer to poke the centre to check if it’s cooked).
  • Drain on paper towel.
  • Serve immediately.

Move Tip: Cook four or five at a time, do not crowd them, in order to keep the oil hot.

Recipe by Dorah Sitole Move! Magazine's cooking expert