Ingredients: Gram Flour, Salt, Coriander, Turmeric, Cumin, Chilli Powder, Paprika, Garam Masala, Fennel, Cinnamon, Nutmeg, Cardamom, Fenugreek, Mace

ALLERGY ADVICE: Produced on a site that handles milk.

Spices have a shelf life of around 6-12 months if kept in ideal conditions. They can be kept longer than this but will start to lose their pungency. 

STORAGE TIPS

Keep Cool, Dark & Dry: Store in a cool, dark cupboard away from sunlight.

Seal Tight: Ensure the packet is sealed tightly after each use or keep the spices in an airtight container such as a jar.

Avoid Moisture: Keep away from stoves and sinks to prevent humidity.

Use Clean Spoons: Avoid cross-contamination with wet or used spoons.

Onion Bhaji Recipe
Makes: 12 Onion Bhajis | Cooking Time: 20 Minutes

Ingredients

• 3 large (400g) onions finely sliced
• Handful of chopped fresh coriander (optional)
• Oil for deep frying
• East at Home Onion Bhaji Mix

Step 1: Make the onion bhaji mixture

1. In a bowl, mix onions with sachet of Onion Bhaji spice mix and coriander and leave to rest for 5 minutes.
2. Add gram flour sachet to the onions and mix until a sticky, slightly doughy consistency. If mixture is still dry add 1 or 2 tablespoons of water.
3. Form the mixture into balls roughly 4 cm diameter and 40g each. You should get around 12 bhajis from the mixture. 

Deep fry method (for best results)

1. Heat oil to 160°C. Fry bhajis in small batches for 5-7 mins, turning occasionally until a deep golden brown.
2. Drain bhajis on kitchen paper and serve. 

OR air fry method

1. Press the bhajis down to make them flat.
2. Heat air fryer to 160°C. Brush or spray bhajis generously with oil and air fry for 10 mins.
3. Turn bhajis over and brush or spray again with oil and cook for another 10 mins until deep golden brown.