Bhajia Pack

The classic Indian snack. This season we suggest dipping thinly sliced par-boiled new potatoes into the batter before frying.

You can also use:
- sliced onion
- grated courgette or beetroot
- cauliflower florets
- whole prawns

Cooking Instructions: Bhajia Pack Instructions

Suggested Ingredients: grated carrot, onion or beetroot

Serves: 4 – 6 as a starter/side dish

Shelf life & storage: Store in a cool dark place.


Probably the most versatile mix we have. I always have one in the cupboard and once the batter is made there is no limit to what you can add, I really enjoy grated vegetables such as courgette or carrot, but often I will throw in a combination of whatever is left in the fridge - a simple but effective party nibble or starter. I have also experimented with firm white fish pieces and prawns - a great alternative to goujons or scampi!


Ingredients: *

Gram Flour, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Edible Starch), Chilli Powder.

* It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.

Our favourite accompaniments & top tips.