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  • Potato and Onion Bhaji

    Onion Bhaji are one of my favourite things to eat, but they have to be extremely crispy on the outside and meltingly soft and yielding in the middle.

    Soggy, oily bhaji with bits of raw doughy onion in the middle are sadly all too common and I find the only way to get them just as you like them, is to make them yourself. This is how I make mine.

    I obviously start with one of our lovely Onion Bhaji Kits https://tastesmiths.com/shop/onion-bhaji/. I recently bought a julienne peeler/cutter from Lakeland and it’s perfect for adding other veg to these bhaji. I also use it for coleslaw which makes carrots strips perfectly!

    Instead of getting 2 medium onions, get one medium/large potato and one medium/large onion.

    Mix all of the dry ingredients together in a bowl.

    Peel and cut the onion in half. Then thinly slice each half into thin half moons. Peel the potato and either use a julienne cutter to make thin pieces or thinly slice with a knife.

    Mix the dry ingredients with just over 100ml of water with an electric whisk. The consistency should be like very stiff cake batter. I added a spare green chilli that I had.

    Stir in the sliced vegetables and mix well with a wooden spoon until everything is coated.

    Gently slide dessert spoonfuls of mixture into the hot oil and cook as per the instructions.

    Serve as a starter with drinks or as a snack with a nice cup of tea!