Bhajia Pack
Spices and flour for making bhajias.
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
Shelf life & storage: Store in a cool dark place.
- Empty pack into a large mixing bowl with one finely sliced onion (or other grated/sliced veg).
- Gradually add 125ml water, mixing it well until the batter is smooth and thick.
- Drop tablespoons of the mixture into medium-hot oil and fry until golden brown.
- Drain, place on kitchen paper, and serve.
Ingredients
Gram Flour, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Edible Starch), Chilli Powder.
Allergies
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.
Nutrition
| Per Packet | |
|---|---|
| KJ | 1583 |
| Kcal | 375 |
| Protein (g) | 22.9 |
| Carb (g) | 52.9 |
| Carb of which sugars (g) | 4.3 |
| Fat | 6.5 |
| Sat Fat | 0.9 |
| Salt | 0.2 |
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!
Kevin
