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!
- 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
- In a bowl mix together the onions, lemon juice, garlic, turmeric powder (if using), fresh coriander and Patak’s Tikka Masala Paste.
- 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.
- 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.
- 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.
- Taste the bhaji and adjust the seasoning if required.
- Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked through.
- Serve with Patak’s Mango Chutney and Patak’s Raita for a great tasting snack.