Onion Bhaji

A deliciously scrumptious snack that has an incredible balance of spices and fruitiness.

Serves 4


4               onions, sliced
20g           Vegetable Oil
1                Lemon (Juiced)
2 cloves   garlic
1 knob      Ginger


150g            Gram flour
250g           Water
½ tsp         Tumeric
1 ½ tsp      Chat Masala
1 tsp           Salt
½ tsp        Chilli powder
½ tsp        Cinnamon powder
1 tsp          Cumin powder
1 tsp          Corriander powder
1 tsp          Fenugreek powder


  • Place the vegetable oil into a non-stick pan.
  • When the oil is hot, add the onions and toss for 2 minutes.
  • Then add 1 pinch of all the spices evenly from the batter ingredients.
  • Now add all the garlic and ginger and stir together.
  • Add the lemon juice and finally stir.
  • Now just remove the pan from the stove and allow to cool.
  • To make the batter, pass the gram flour through a sieve.
  • Then whisk the water and the rest of the spices together with the flour.
  • Finally batter the onion in clumps, deep fry for under 2 – 4 minutes at 180c until crisp and golden.
  • Before serving add lemon juice

Sweet Curry Sauce


2 tbsp        vegetable oil
1                onion, finely chopped
2                tomatoes, finely chopped
2 cloves     garlic, finely sliced
1 knob       ginger, finely chopped
½ tsp        fennel seeds
1 tsp          coriander powder
1 tsp          cumin powder
½ tsp        turmeric
1 tsp          madras curry powder
½ tsp       chilli powder
1 tsp          salt
½ tp         cinnamon powder
4                cardamom pods
2 tbsp        sour cream
2 tbsp        sultanas finely chopped
½ tsp         paprika
½ handful fresh chopped coriander
100ml         water


  • Place oil into a thick-based pan.
  • When hot add onions and stir until light brown.
  • Now add the ginger and garlic and stir for a further 5 minutes(don’t burn).
  • Then add the tomatoes and stir for another 3 minutes.
  • Add the rest of the dry ingredients, and slowly stir in the water. Simmer on a medium heat for 15 minutes.
  • Finally add the sour cream, and fresh coriander.