Bhajia Ideas
Some delightful alternatives to the traditional onion bhajia.
Instructions
Courgette Bhajias
- Coarsely grate the courgettes, sprinkle them with salt and leave for 20 minutes.
- Wrap them in a clean cloth and squeeze out as much water as you can.
- Then, as per the instructions on the Bhajia pack, mix the courgette with 125ml water and a handful of coriander, and either deep or shallow fry in oil until brown and crispy.
We love these bhajias either as sides alongside a curry, or as a snack or starter smothered in tomato chutney.
Cauliflower Bhajias
- Cut the cauliflower into small, bite-sized florets.
- Empty the Bhajia pack into a mixing bowl and gradually mix in 125ml water to create a smooth, thick batter.
- Dip the cauliflower in the batter to lightly coat each floret.
- Shallow or deep fry on a medium heat until golden brown.
- Drain and serve immediately.
These are great dipped in tamarind chutney
New Potato Bhajias
- Mix the Bhajia pack with the water to create a thick batter.
- Dip the sliced new potato in the batter until fully coated.
- Shallow/deep fry until golden.