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Spinach and yellow lentil bhajis on a white plate on a grey background

Yellow Lentil and Spinach Bhajias

Prepare to tantalize your taste buds with a delicious Indian-inspired snack: lentil and spinach bhajis! To make these flavorful cakes, combine soaked lentils with spices, add onions and spinach, and then fry or air fry them to perfection. Bursting with flavor and goodness, these bhajis are a delightful way to enjoy the goodness of lentils and spinach in a crispy and mouthwatering form.
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Course: Appetizer
Cuisine: Indian
Keyword: lentil bhajias, Yellow Lentil and Spinach Bhajias
Prep Time: 20 minutes
Cook Time: 48 minutes
Servings: 6 People
Calories: 124kcal
Author: Michelle Blackwood, RN

Equipment

  • Blender, Mixing Bowl, Skillet

Ingredients

  • 1 cup yellow lentils moong dal, soaked in water for 2-3 hours
  • 3 green chilies adjust to your spice preference
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to your spice preference
  • Salt to taste
  • 1 onion finely chopped
  • 1 cup fresh spinach leaves finely chopped
  • Oil for frying if frying the bhajias
  • Cooking spray or oil spray if air-frying the bhajias

Instructions

  • Rinse the soaked yellow lentils thoroughly and drain the water.
  • Combine the soaked lentils, green chilies, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt in a blender or food processor. Blend until you get a smooth, batter-like consistency. If needed, add a few tablespoons of water to aid the blending process.
  • Transfer the lentil batter to a mixing bowl and add the finely chopped onions and spinach. Could you mix everything well to combine the vegetables with the lentil batter.
  • Heat oil in a deep frying pan for traditional frying, or preheat your air fryer if using.
  • For traditional frying: Drop spoonfuls of the lentil and spinach mixture into the hot oil, frying a few bhajias at a time. Fry them until they turn golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

Notes

  1. Lentil Preparation:
    • Use yellow lentils (moong dal) for their light texture and flavor.
    • Soaking for 2-3 hours is crucial for softening.
  2. Spices:
    • Blend of cumin, coriander, turmeric, and chili powders for traditional Indian flavor.
    • Adjust green and red chili powder according to spice tolerance.
  3. Vegetable Addition:
    • Finely chopped onions add crunch and sweetness.
    • Spinach brings a nutritional boost and subtle flavor.
  4. Batter Consistency:
    • Blend lentils and spices to a smooth batter. Add water sparingly to maintain thickness.
  5. Mixing:
    • Ensure even distribution of onions and spinach in the batter.
  6. Cooking Methods:
    • Traditional frying for a classic taste and texture.
    • Air-frying as a healthier alternative, using less oil.
  7. Frying Tips:
    • In traditional frying, ensure oil is hot enough for a crispy exterior.
    • In air-frying, space out bhajias and use oil spray for even cooking and browning.
  8. Serving:
    • Best served hot for maximum crispiness.
    • Accompany with chutney or dip of choice for added flavor.
  9. Health Factor:
    • A nutritious snack with the benefits of lentils and spinach.
    • Air-frying reduces oil usage, making it a healthier option.
  10. Adaptability:
    • Recipe is versatile; ingredients can be adjusted to suit dietary preferences or restrictions.
 
 
 

Nutrition

Calories: 124kcal | Carbohydrates: 22g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 88mg | Potassium: 362mg | Fiber: 11g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 3mg