This scrumptious Yellow Lentil and Spinach Bhajias is a delightful appetizer or snack. These crispy fritters are not only a treat to your taste buds but also a healthy way to incorporate lentils and spinach into your diet. Enjoy a comforting snack!

What Are Yellow Lentil and Spinach Bhajias?

Yellow Lentil and Spinach Bhajias, also known as “pakoras” or “fritters,” are a popular and delicious Indian snack or appetizer. They are made by deep-frying a batter made from yellow lentil (moong dal) paste, finely chopped spinach leaves, and various spices and seasonings.

Appealing features of Yellow Lentil and Spinach Bhajias

  • These spicy and flavorful Indian-inspired fritters turn out super crispy.
  • These fritters are flour-free and egg-free.
  • This dal palak recipe is a perfect way to use spinach.
  • The bite-sized nature of bhajias makes them the perfect finger food. This makes them a great option for gatherings, parties, or even as a snack to enjoy while relaxing or watching a movie.
  • For those following a vegetarian or vegan diet, Yellow Lentil and Spinach Bhajias offer a substantial and flavorful option that aligns with their dietary preferences.
  • Yellow Lentil and Spinach Bhajias can be enjoyed in various ways. They can be served as a standalone appetizer or snack, paired with chutneys or sauces for dipping. They can also be served with Indian bread (roti) or rice as a side dish, making them a versatile addition to any meal.
  • For those seeking healthier alternatives, bhajias can be made with minimal oil by opting for shallow frying, air frying, or even baking. This adaptation maintains the flavor while reducing the calorie content.
  • Best of all, they store and reheat beautifully!

As always, scroll down for the detailed recipe, but I request that you don’t skip reading the important information included in the blurb.

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

The Inspiration Behind This Recipe!

A combination of culinary customs, nutritional value, and the desire to produce a delectable and flavorful dish served as the inspiration for this recipe for Yellow Lentil and Spinach Bhajias. The desire to experiment with different ingredients and produce a dish that is both tasty and nourishing is what inspired the development of this recipe.

Culinary Fusion

This dish combines the familiar and the unusual with a modern spin on traditional Indian bhajias to create a truly unique flavor experience.

Nutritional Benefits

The selection of ingredients is based mostly on their nutritional value. Moong dal, another name for yellow lentils, is a great source of vital nutrients, dietary fiber, and protein. On the other hand, spinach gives the meal more antioxidants, vitamins, and minerals. This mixture makes sure that the bhajias add to a healthy, well-balanced diet in addition to satisfying the palate.

Vibrant Colors and Textures

The vivid yellow lentils and the rich green spinach provide a visually pleasing contrast that highlights the ingredients’ freshness and vibrancy. The bhajias’ texture—crisp on the exterior and soft on the inside—enhances the flavor and makes them a satisfying snack or appetizer.

Celebration of Seasonal Produce

The dish aims to highlight seasonal vegetables and draws inspiration from nature’s bounty. Using fresh spinach and the season’s finest ingredients guarantees that the bhajias are not only delectable but also highlight the flavors of the season.

Community and Sharing

There is a global language that connects people: cooking and sharing food. The idea of fostering a sense of community and belonging also served as inspiration for this recipe. The Yellow Lentil and Spinach Bhajias dish inspires people to join together and enjoy the pleasures of delicious cuisine and shared experiences, whether it is served as an appetizer at parties or consumed as a snack during get-togethers.

ingredients lentil spinach bhajis on black background in bowls

Ingredients I Used:

Yellow lentils (moong dal): Use split yellow lentils for this recipe. They should be soaked for a few hours before grinding. Soaking helps in easy grinding and also results in softer bhajias. 

Green chilies: Adjust to your spice preference.

Spices and Flavorings: Common spices used are cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Adjust the spices according to your taste preferences.

Onion: For added flavor.

Spinach: Choose fresh spinach leaves. Wash and chop them finely. You can also use other greens like fenugreek leaves (methi) or kale for added flavor and nutrition.

Oil for frying: If frying the bhajias

Cooking spray or oil spray: If air-frying the bhajias

How to Make Yellow Lentil and Spinach Bhajias?

  1. Rinse the soaked yellow lentils thoroughly and drain the water.
  2. In a blender or food processor, combine the soaked lentils, green chilies, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Blend until you get a smooth, batter-like consistency. You can add a few tablespoons of water if needed to aid in the blending process.
  3. Transfer the lentil batter to a mixing bowl and add the finely chopped onions and spinach. Mix everything well to combine the vegetables with the lentil batter.
  4. Heat oil in a deep frying pan for traditional frying, or preheat your air fryer if using.
  5. 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.
  6. For air-frying, grease the air fryer basket or use a cooking spray. Spoon small portions of the lentil and spinach mixture into the basket, leaving space between them. Lightly spray the bhajias with oil to promote browning. Air fry at 375°F (190°C) for 10–12 minutes, flipping them halfway through, until they become crispy and golden.
  7. Once all the bhajias are fried or air-fried, serve them hot with your favorite chutney or dip.

Serving Suggestions

Serve the yellow lentil and spinach bhajias while they’re still warm and crispy.

  • You can garnish the bhajias with some chopped cilantro (coriander leaves) before serving to add a burst of freshness and color.
  • You can also sprinkle some chaat masala or amchur (dry mango) powder on top for added flavor.
  • Serve the bhajias on a platter with dipping sauces/chutneys on the side.
  • You can also add some lemon wedges for an extra zing of flavor.
  • For a more filling meal, consider serving the bhajias with some Indian bread like roti or naan.

How To Store And Freeze Yellow Lentil and Spinach Bhajias?

Storing and freezing yellow lentil and spinach bhajias can be a great way to enjoy them later without compromising on their taste and texture. Here’s how you can do it:

  • Allow the bhajias to cool down to room temperature before storing.
  • Place the spinach dal bhajias in an airtight container. You can layer them with parchment paper or paper towels to prevent sticking.
  • If you plan to consume the bhajias within 1-2 days, store them in the refrigerator.
  • For longer use, you can freeze your bhajias. For freezing, place the cooled bhajias in a single layer on a baking sheet or tray and freeze for 2–3 hours.
  • Once partially frozen, transfer the bhajias into a freezer-safe, airtight container or resealable freezer bag and freeze for up to 2 months.
  • When you are ready to enjoy the bhajias, remove the desired amount from the freezer and let them thaw in the refrigerator overnight.
  • To reheat, place the bhajias on a baking sheet in a preheated oven at around 350°F (175°C) for 12–15 minutes, or until they’re heated through and crispy. You can also use an air fryer to reheat them for a shorter time.

Useful Tips

  • Try different combinations of herbs and spices to make unique bhajias.
  • For added crispness, you can incorporate a small amount of baking soda into the batter.
  • The consistency of the batter should be thick enough to drop. It shouldn’t be overly thin; just enough to coat the back of a spoon. The bhajias may come out dense if the mixture is too thick, and they may absorb more oil if it is too thin.
  • You can add a teaspoon of garam masala and ginger garlic to enhance the flavor.
  • Use appropriate safety precautions in the kitchen, and exercise caution when handling hot oil.

More Finger Food Recipes

overlay vegan spinach yellow lentil bhajis recip on white plate on grey background

Frequently Asked Questions

Can I Add Other Vegetables To The Mixture?

Absolutely! I used spinach, but you can experiment with other finely chopped vegetables like grated carrots, cabbage, boiled potatoes, finely chopped bell peppers, or even grated zucchini to add more flavor and texture to the bhajias.

Are Yellow Lentil And Spinach Bhajias Vegan And Gluten-Free?

Yes, the basic version of Yellow Lentil and Spinach Bhajias is vegan, as it doesn’t use any animal products.

Can I Use Other Types Of Lentils?

While the traditional recipe uses yellow lentils, you can experiment with other lentils like red lentils, chana dal, toor dal, or split pigeon peas. Keep in mind that the taste, texture, and cooking times may vary when using different types of lentils.

Give this recipe a try. It’s incredibly delicious and super easy. I hope you like it. As always, I would love to hear from you. So if you tried this recipe or any other from my website, please let me know how it turned out in the comments below!

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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.
5 from 1 vote
Print Pin Rate
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