When is it enough? I’m talking about the spicy, tangy, sometimes eye-watering heat that comes from these gorgeous Thai Chili Peppers. Honestly I never knew they were called Thai Chili Peppers until I started this blog and needed a description. I sometimes heard my dad say ‘junglee mircha’ (Junglee = Wild / Mircha = Hot Pepper). All that said, these peppers are one of my favorite ingredients to work with. They are the co-star in many of my vegetable curry recipes like this dhal or this chutney recipe, I also use in my tuna or eggs. Cooked or raw. Okay you get the point, I am sure!
Every family member in our extended family has a specialty. They may not know it but they do. I know who to go to when I am craving something whether it’s achar, curries, chai, sweets or in this case Spicy Spinach Fritters known as Bhajia. My Mausi is the go-to person for Bhajia. She makes this recipe so fast I feel like she always has a batch ready to-go. One minute we are doing a quick visit to her house, the next we are eating Bhajia. It just happens like that. She recently took the time to show me how she makes it. If you are looking for a simple and unique Bhajia recipe this is it.
I’ve been given the gift in life to be not only a SWEETS person but also a SALTY person as well, and I’m not sure if it is a blessing or a curse . With the salty cravings comes spicy cravings. If you are a spice girl like me, you know what I mean. There are days that I just want something super spicy. This savory snack fulfills my cravings not just for spice but there is a nostalgia about it that makes you feel at home. You can make it as spicy as desired, or no spice at all.
The one thing you will find in this Bhajia recipe that you will not find in any other is the red bell pepper. My Mausi believes the red bell pepper makes a difference. The subtle sweetness of the red bell pepper shines bright along with the powerful flavors of the onions in this recipe. I am a fan of this special ingredient!