Chicken Spinach Corn Bhajias recipe by Ruhana Ebrahim

Name: Chicken Spinach Corn Bhajias recipe by Ruhana Ebrahim
Total time: 50 min
Ingredients: 2 cups chana flour (gram),; ½ cup cake flour,; 400g packet spinach (washed and roughly cut, the water on spinach will bind batter),; 1 large onion (sliced),; 1 teaspoon ground ginger,; 1 teaspoon ground garlic,; ½ teaspoon turmeric powder,; 1 teaspoon chilli powder,; 1 ½ teaspoon fine salt,; 1 tablespoon rough red chillies,; 1 tablespoon ground green chillies,; 1 ½ cups cooked salt and pepper chicken (diced small),; ½ - 1 cup frozen corn (cooked in microwave); 3 level teaspoon baking powder (add just before frying).; 2. Pour oil into a deep pot and heat on medium heat.; 3. When hot, add baking powder to batter and now test the oil if it’s the correct temperature.; 4. Drop a drop of batter and see if it floats to the top.; 5. Gently spoon in tablespoons of batter.; 6. Allow bhajias to cook on each side until golden brown.; 7. Remove with a slotted spoon and drain on kitchen paper.; 8. Test the first bhajia to come out of the oil to see if it’s cooked all the way through. Serve with chutney (dip) of choice.

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Chicken Spinach Corn Bhajias recipe by Ruhana Ebrahim posted on 30 May 2018 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Savouries, Sauces, Ramadhaan, Eid recipes category

Keywords

bhajias
chicken
corn
ebrahim
halaal
recipe
ruhana
spinach

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Ingredients

2 cups chana flour (gram),
½ cup cake flour,
400g packet spinach (washed and roughly cut, the water on spinach will bind batter),
1 large onion (sliced),
1 teaspoon ground ginger,
1 teaspoon ground garlic,
½ teaspoon turmeric powder,
1 teaspoon chilli powder,
1 ½ teaspoon fine salt,
1 tablespoon rough red chillies,
1 tablespoon ground green chillies,
1 ½ cups cooked salt and pepper chicken (diced small),
½ - 1 cup frozen corn (cooked in microwave)
3 level teaspoon baking powder (add just before frying).
2. Pour oil into a deep pot and heat on medium heat.
3. When hot, add baking powder to batter and now test the oil if it’s the correct temperature.
4. Drop a drop of batter and see if it floats to the top.
5. Gently spoon in tablespoons of batter.
6. Allow bhajias to cook on each side until golden brown.
7. Remove with a slotted spoon and drain on kitchen paper.
8. Test the first bhajia to come out of the oil to see if it’s cooked all the way through. Serve with chutney (dip) of choice.