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Kodi pasalai bajji

Malabar spinach fritters made with an egg free, gluten free, nut free batter is perfect for an evening snack or an appetizer while gathering with family and friends.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Snacks
Cuisine gluten free, South indian


  • frying pan


For the batter

  • 2 cups malabar spinach leaves and tender stem.
  • 1 cup instant bajji mix
  • 1 cup water ( use a little at a time as the leaves leave a lot of water)

For frying

  • 2 cups cooking oil


For the batter

  • Finely chop the cleaned leaves and stem of the malabar spinach.
  • Add this to a mixing bowl.
    Malabar spinach chopped.
  • Add a cup of the instant bajji batter mix and mix both together.
  • Let this mix sit for 5 minutes so that the salt can release the water from the spinach leaves.
  • Mix the batter gently and add a tablespoon of water at a time to make a batter with a thick dropping consistency.
  • Set this aside till the oil heats up.

For fry the bajjis

  • Heat the cooking oil in a khadai or frying pan.
  • When the oil is warm test the oil by dropping a tiny amount of the batter. If it instantly sizzles the oil is ready.
  • Drop in the batter, a tbsp at a time in the hot oil.
  • You will be able to drop multiple ones in the oil at a time.
  • Move the bajjis arouns in the oil and flip them over so they become golden brown.
  • Drain from the oil on to an absorbent paper.
    malabar spinach bajjis.
  • Serve the bajjis hot with chutney and chai.
    kodi pasalai bajji - Malabar spinach fritters
Keyword Malabar spinach recipes
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