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.

View cooking instructions video

1. Peel and thinly slice the onions 
2. Add the spice mix packet and chopped coriander to the onions and mix well until all the onions are coated in the spices
3. Leave the mixture to rest for 5 minutes
4. Add the gram flour to the onions and combine until the mixture becomes a sticky, slightly doughy consistency
   Tip: There should be enough moisture in the onions but if your mixture is still dry add 1 or 2 tablespoons of water
5. Heat some oil for deep frying at 160c
6. Form the mixture into balls roughly the size of a ping pong ball (4cm diameter and 40g each), you should get around 12 bhajis from the mixture
   Tip: Smaller shaped balls will cook quicker and the bhajis will be more crispier
7. Gently place the balls in the hot oil in small batches
8. Deep fry for around 5-7 mins turning the bhajis occasionally so that they cook evenly and turn a deep golden brown
9. Drain the bhajis on kitchen paper towel
10. Serve whilst still hot with a mint sauce dip

• Heat air fryer to 160°C. Brush the bhajis generously with oil and place in air fryer for 10 mins
• Turn the bhajis over and brush again with oil and cook for a further 10 mins until they are cooked evenly and turn a deep golden brown

(For best results we'd recommend frying them in oil if you can)

Tips

• 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