Fiji Bhajia Recipe: Crispy Split Pea Fritters
, by Domalco, 2 min reading time
Crunchy Fiji-style bhajia (fritters) made from soaked, ground split peas with onion, chilli and dhaniya (coriander). A favourite for Diwali, pujas and rainy afternoons.
Photo: Abhijit Biswas / Unsplash
In Fiji, bhajia (fritters) usually means crunchy little fritters made from soaked and ground dhal (split peas), mixed with onion, chilli and fresh dhaniya (coriander). They're a must at Diwali, pujas, weddings and any time it rains. Serve them hot with tamarind or tomato chutney and a cup of chai (tea).
Fiji Hindi words in this recipe
- bhajia (fritters)
- dhal (split peas / lentils)
- pyaaz (onion)
- mirchi (chilli)
- dhaniya (coriander leaves)
- jeera (cumin seeds)
- kadhai (deep, round frying pan)
- chutney (dipping sauce or relish)
- chai (tea)
Ingredients
Makes about 30 · Soak 4 hours or overnight · Prep 15 min · Cook 20 min
- 2 cups yellow split peas (dhal)
- 1 large pyaaz (onion), finely chopped
- 2–3 green mirchi (chillies), finely chopped
- 3 cloves garlic, crushed
- 1 tsp grated ginger
- 1 tsp jeera (cumin seeds)
- ½ tsp turmeric
- 1 tsp salt
- Large handful of dhaniya (coriander leaves), chopped
- 2–3 tbsp flour or besan (chickpea flour), if needed
- ½ tsp baking soda (optional, for extra crunch)
- Oil for deep frying
Method
- Soak. Wash the split peas and soak in plenty of water for at least 4 hours, or overnight. Drain well.
- Grind. Grind the peas in a blender or grinder to a coarse paste, adding only a spoonful or two of water if needed. The mixture should be thick, not runny.
- Mix. In a bowl, combine the paste with the onion, chilli, garlic, ginger, jeera, turmeric, salt and dhaniya. If it's too wet to hold its shape, add a little flour. Stir in the baking soda just before frying.
- Heat the oil in a kadhai or deep pan to about 170°C. A drop of batter should rise to the top straight away.
- Fry. Drop small spoonfuls (or shape with wet hands) into the oil, a few at a time. Fry for 4–5 minutes, turning, until deep golden and crisp.
- Drain on paper towels and serve hot with chutney.
Tips
- Coarse is crunchy. Don't grind the peas too smooth.
- Medium heat cooks them right through; too hot and the middle stays raw.
- Variations: add chopped spinach, grated pumpkin or finely sliced cabbage to the mix.
Frequently asked questions
What's the difference between bhajia and pakora?
In Fiji, bhajia are usually made from ground soaked split peas. Pakora are made by dipping vegetables in a besan (chickpea flour) batter. Both are fried and served with chutney.
Can I make bhajia ahead?
The batter keeps for a day in the fridge (add the baking soda just before frying). Fried bhajia can be re-crisped in a hot oven for 5 minutes.
Cook it with Domalco
Find kadhais, cookware, mixing bowls and kitchen tools at our Ba and Lautoka stores, or shop online with free delivery on orders over $100. Planning for Diwali? See our Diwali pooja checklist.