Onion Bhaji Mix

Gram Flour, Salt, Fennel Seeds, Cumin Seeds, Coriander Powder, Turmeric Powder, Cumin Powder, Kashmiri Chilli Powder, Paprika Powder, Garam Masala, Fennel Powder, Cinnamon Powder, Kasoori Methi Leaves, Nutmeg Powder, Cardamom Powder, Mace Powder

For allergens see ingredients in bold.

Prepared in a kitchen that handles nuts, sesame and mustard.

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Ingredients

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

Make the onion bhaji mixture

1. Place the sliced onions in a bowl. Add the sachet of Onion Bhaji spice mix and chopped coriander. Mix well until all the onions are coated in the spices. Leave the mixture to rest for 5 minutes.

2. Add the sachet of gram flour to the onions and combine until the mixture becomes a sticky, slightly doughy consistency. If the 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 (for best results)

4. Heat some oil for deep frying to 160°C. Gently place the balls in the hot oil in small batches. 

5. Deep fry for around 5-7 minutes turning the bhajis occasionally so that they cook evenly and turn a deep golden brown.

6. Drain the bhajis on kitchen paper and serve whilst hot with a mint sauce dip.

OR alternatively air fry

5. Heat the air fryer to 160°C. Brush or spray the bhajis generously with oil and place in the air fryer for 10 minutes.

6. Turn the bhajis over and brush or spray again with oil and cook for a further 10 minutes until they are cooked evenly and turn a deep golden brown.

Tips

• Smaller bhajis will cook quicker and be crispier.

• Add a few finely chopped chillies to the mixture to add a spicy kick to the bhajis.

• Try adding julienne potatoes, aubergines or any other vegetables to the onion mix to create delicious vegetable pakoras