Bhajia (Savory Potato, Cabbage & Onion Fritters)


Ok, so I know my pictures aren’t that good. But these fritters are delish! I made them after feeling a bit guilty for my hubby. He ate leftovers over and over and over since I’ve been on a steady diet of weetabix since I got my wisdom teeth extracted. To cheer up his last day of eating leftovers (and to celebrate that they were actually over!) I made these yummy fritters. They turned out so good, I made my sister a batch and she said they were good, and that is a major compliment for me since she is a seasoned cook!

Give them a try, they are easy to make and need no special skills.

Recipe: Bhajia

Also known as: Pakora/Savory Potato, Cabbage & Onion Fritters

Categories: Appetizers/Snacks

Accompaniments: Nariyal ni Chutney 1/Naryal ni Chutney 2/Dhania ne Fudina ni Chutney/Ketchup

Servings: Makes 30 medium sized fritters


All cup measurements are made using a regular liquid measuring cup.

  • 2 cups grated potatoes
  • 2 cups finely sliced onions
  • 1 1/2 cups finely sliced cabbage
  • 4 Tbsp diced cilantro leaves
  • 2 cups chickpea flour (channa flour/besan)
  • 1/4 tsp baking soda
  • 1/4 tsp chili powder (or to taste)
  • 1/4 tsp coriander powder (dhana or you can use dhana-jeeru too)
  • 1/2 tsp turmeric powder
  • 1/4 tsp whole cumin seeds (jiru)
  • 1/2 tsp lightly crushed coriander seeds (optional)
  • 1/2 tsp garlic paste
  • 1 tsp salt (or to taste)
  • 1 T lemon juice
  • 3/4 cup water or as needed
  • Oil to fry


  • If using a food processor, use the slice blade to slice the onions and cabbage. Use the ‘shredder’ plate to shred the peeled potatoes.
Shredded/grated potatoes
Shredded/grated potatoes
Sliced cabbage
Sliced cabbage
Sliced onions
Sliced onions
  • Mix together the chickpea flour, baking soda and spices.
Mix dry ingredients
Mix dry ingredients
  • Add all the vegetables, cilantro, lemon juice and garlic paste. Mix well to coat all the vegetables with the flour mixture.
  • Add approximately 3/4 cup water to make a thick batter. Using your hands is the best way to ensure all the ingredients are mixed well.
  • Heat a wok/kadai with 1-1.25 inches or more of oil on medium high heat. To test the oil, put a drop of the batter into the oil, it should float pretty quickly but not turn brown immediately. If it does, the oil is too hot, reduce the heat.
  • Using your hands, take about a tablespoon worth of mixture and drop into the hot oil.
  • Don’t overcrowd the pan. It should take 3-5 minutes for each batch to turn golden brown. If yours turn brown earlier, it is possible the heat is too high.  Use a fork to turn the fritters.
Frying the fritters
Frying the fritters
  • They don’t need to be neat. The poky parts are usually the most crisp!
  • Drain on paper towels.
  • Best eaten fresh and hot. Serve with your favorite chutneys. Enjoy!
Hot and crispy!
Hot and crispy!



3 Comments Add yours

  1. umi Zahra says:

    i made them , yummy

  2. Sukaina Sachedina says:

    I made these for the first time and it was a success. The recipe was very easy to follow and it has encouraged me to look at other receipes

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