This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Onion Bhajis
One of our most popular recipes, Onion Bhajis are spiced and crispy deep-fried onions, and generally eaten as a starter or snack. Our Tikka Masala Spice Paste gives them their spice, with extra zing coming from the lemon juice. These are ridiculously moreish!
Ingredients
Serves 4 people
- 200g chickpea flour (gram flour)
- 1 tsp garlic, chopped
- 1/2 tsp turmeric powder (optional)
- 2 tbsp Patak’s Tikka Masala Spice Paste or 1 Patak's Tikka Masala Paste Pot
- 2 medium onions, sliced
- 11/2 tbsp fresh coriander, chopped
- Juice of 1/2 lemon
- Salt, to taste
- Water as required
- Vegetable oil for deep frying
Method
- In a bowl mix the onions, lemon juice, garlic, turmeric powder (if using), fresh coriander and Patak’s Tikka Masala Spice Paste.
- Add the chickpea flour and water a little at a time until all the onions are well coated. The mixture should not be a liquid batter, but should stick and hold together well.
- Heat the vegetable oil on a medium-high flame or in a deep fat fryer. If using a deep fat fryer, once the temperature has reached around 180°C, make a loose dumpling and drop into the hot oil. If cooking on the hob, test whether your oil is hot enough by dropping in a small piece of the mixture and seeing if it crisps up and solidifies. If so, use a larger amount of mixture to make a dumpling and fry.
- After a few minutes turn your single bhajia over, and continue to cook for a few more minutes. Remove using a slotted spoon and drain on absorbent paper.
- Taste the bhajia and adjust the seasoning of the rest of your mixture if required.
- Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked through.
- Serve with Patak’s Mango Chutney and Patak’s Raita for a great tasting snack.
-
Serves 4 people
- 200g chickpea flour (gram flour)
- 1 tsp garlic, chopped
- 1/2 tsp turmeric powder (optional)
- 2 tbsp Patak’s Tikka Masala Spice Paste or 1 Patak's Tikka Masala Paste Pot
- 2 medium onions, sliced
- 11/2 tbsp fresh coriander, chopped
- Juice of 1/2 lemon
- Salt, to taste
- Water as required
- Vegetable oil for deep frying
-
- In a bowl mix the onions, lemon juice, garlic, turmeric powder (if using), fresh coriander and Patak’s Tikka Masala Spice Paste.
- Add the chickpea flour and water a little at a time until all the onions are well coated. The mixture should not be a liquid batter, but should stick and hold together well.
- Heat the vegetable oil on a medium-high flame or in a deep fat fryer. If using a deep fat fryer, once the temperature has reached around 180°C, make a loose dumpling and drop into the hot oil. If cooking on the hob, test whether your oil is hot enough by dropping in a small piece of the mixture and seeing if it crisps up and solidifies. If so, use a larger amount of mixture to make a dumpling and fry.
- After a few minutes turn your single bhajia over, and continue to cook for a few more minutes. Remove using a slotted spoon and drain on absorbent paper.
- Taste the bhajia and adjust the seasoning of the rest of your mixture if required.
- Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked through.
- Serve with Patak’s Mango Chutney and Patak’s Raita for a great tasting snack.
