A delicious blend of spices to create a traditional onion bhaji.
100g finely sliced onion.
35g gram flour
10g onion bhaji spice
20ml cold water – adjust to
A squirt of lemon juice.
Cooking oil or low cal
alternative for frying.
Mix together the bhaji spice,
flour, lemon juice, water and a pinch of salt in a large bowl to create a
smooth thin batter – no thicker than double cream.
Add onion and mix thoroughly.
Heat oil in a deep fryer or
frying pan to around 180 degrees. (At the correct temp a drop of batter should
sizzle as it hits the oil, then float).
Take one tablespoon of the
mixture and carefully place into the pan (or submerge into oil depending on
cooking method) using another spoon.
Fry for 5-6 minutes, turning
halfway, or until crisp and deep golden brown.
Drain on kitchen paper and serve
with a warm mint dip (mix mint jelly with plain yoghurt).
Mix can be used as pakora batter,
simply make as stated above and instead of adding onion, coat ingredient in
batter before frying.
Spice blend can be used to flavor
other Indian dishes as well as adjusting recipe to low cal version.
Supplied in a 50g pack.