Rugby World Cup Recipes: A le le Bhaji

Bhajis are easy to make and an ideal snack for the match

Patak’s have teamed up with The Global Herald to present a series of rugby world cup themed curry recipes. Try out this bhaji created in honour of the major tournament:

One of our most popular recipes – the Tikka Masala paste in this recipe gives the bhajis spice, with extra zing coming from the lemon juice. These are ridiculously moreish!

Table of Contents


  • 200 g (7 oz) chickpea flour (gram flour)
  • 1 teaspoon garlic, chopped
  • ½ teaspoon turmeric powder (optional)
  • 1½ tablespoons Patak’s Tikka Masala Paste
  • 250 g (9 oz) onions, sliced
  • 1½ tablespoons fresh coriander, chopped
  • juice of ½ lemon
  • salt, to taste
  • water as required
  • vegetable oil for deep frying


  1. In a bowl mix together the onions, lemon juice, garlic, turmeric powder (if using), fresh coriander and Patak’s Tikka Masala Paste.
  2. Add the chickpea flour and water a little at a time until all the onions are coated well. The mixture should not be a batter but should stick and hold together well.
  3. Heat the vegetable oil on a medium flame or in a deep fat fryer. Once the temperature has reached around 180°C, make a loose dumpling and drop into the hot oil.
  4. After a few minutes turn the bhaji over and continue to cook for a few more minutes. Remove using a slotted spoon and drain on absorbent paper.
  5. Taste the bhaji and adjust the seasoning if required.
  6. Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked through.
  7. Serve with Patak’s Mango Chutney and Patak’s Raita for a great tasting snack.

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