Pure Punjabi Onion Bhaji Mix Method Instructions
Welcome to your instructions for
The Pure Punjabi Onion Bhaji meal kit sachet
The Pure Punjabi Onion Bhaji meal kit sachet
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.
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Onion Bhaji Mix Instructions
This mix will make approximately 10-12 full size bhajis or approximately 30 canapé size bhajis
Prep time: 10 minutes
Cooking time: 20 minutes
Remember to start heating your oil just before you begin preparing the ingredients. Do not leave heating oil/hot oil unattended, and do not let children near hot oil.
You do not need a deep fat fryer, simply use a saucepan or wok. Once you have fried the bhajis, allow the oil to cool, and filter it back into the bottle (make sure to mark up the bottle as 'onion bhaji oil'. Re-use the oil a couple of times (make sure to filter it again each time).
Please think of the environment and make sure to recycle your oil once you want to get rid of it.
1 medium potato (weighing between 130g - 140g), washed
1 medium onion (weighing between 130g - 140g), peeled
A handful of spinach leaves
1 sachet of Pure Punjabi Bhaji Mix
1 litre of sunflower oil, for frying (you can use vegetable oil if you don’t have sunflower oil. Do not use rapeseed oil or any strongly flavoured oil. Sunflower or vegetable oil only)
Extra chillis (optional - if you like really hot dishes)
Method:
1. Before starting, heat some sunflower oil to fry the bhajis in. If using a temperature-regulated fryer, heat to approximately 180 degrees centigrade. If using a saucepan or wok, heat the oil on a high temperature.
2. Leaving the skin on (unless it's an old, wrinkly potato - then peel!), cut the potato into pieces that are similar in size and thickness to French fries. The potatoes must not be any chunkier otherwise they will not cook properly. Top and tail the onion and cut into long slices (see picture below of the potato and onion sliced and coated with the spices). Add the sachet of bhaji mix spices to the potato and onion and coat completely (if the potatoes you used are quite large, you may need to add an extra pinch of salt at this point).
3. Add the flour and coat over the vegetables. Add water a bit at a time, until you have a thick batter, which acts as a ‘glue’ to hold the vegetables together (see picture below). The amount of water will be approximately 60ml. Add a handful of spinach leaves and mix through thoroughly. At this point, dip your finger into the batter and taste to see if you'd like to add more chilli, if so, finely mince the chillis and add them. *Tip: if you want to make mild and hot bhajis, cook the first half of the batter, and only add the extra chilli to the second half of the batter.
4. Now it’s time to fry. If using a saucepan or wok, take a piece of potato or onion from the batter and drop into the oil. If it starts frying/bubbling away – the oil is ready.
5. Using a tablespoon (to make large bhajis), or a teaspoon (to make canape size bhajis), gently spoon the batter into the oil. Do not try to make the bhajis round, as this is not the traditional shape. The shape should be random and non uniform (some describe the traditional bhaji as looking like 'birds nests')
*Safety note - let the batter gently slide off the spoon into the oil and do not drop it in from a height.
6. Fry the bhajis for approximately 5 -7 minutes until crisp and golden brown. Drain well on kitchen paper and serve immediately. * Tip: the better you can drain your bhajis, the crisper they will be.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi onion bhajis’ on social media and tag as @PurePunjabiLtd so we can see!
Pakore (Punjabi onion bhajis) are traditionally served as a starter or welcome snack, and are delicious with our Tamarind Chutney Mix.
*Healthy eating note: Bhajis are an occasional food, and are not eaten as part of our every day diet.
* Tip: Only want to eat 1 or 2 portions at a time? Use half the mixture at a time, i.e. half the spice mixture, half the flour, 1/2 potato, 1/2 onion, a few spinach leaves. Then re-seal the spice bag and flour bag and save them for another occasion.
Cooking time: 20 minutes
Remember to start heating your oil just before you begin preparing the ingredients. Do not leave heating oil/hot oil unattended, and do not let children near hot oil.
You do not need a deep fat fryer, simply use a saucepan or wok. Once you have fried the bhajis, allow the oil to cool, and filter it back into the bottle (make sure to mark up the bottle as 'onion bhaji oil'. Re-use the oil a couple of times (make sure to filter it again each time).
Please think of the environment and make sure to recycle your oil once you want to get rid of it.
1 medium potato (weighing between 130g - 140g), washed
1 medium onion (weighing between 130g - 140g), peeled
A handful of spinach leaves
1 sachet of Pure Punjabi Bhaji Mix
1 litre of sunflower oil, for frying (you can use vegetable oil if you don’t have sunflower oil. Do not use rapeseed oil or any strongly flavoured oil. Sunflower or vegetable oil only)
Extra chillis (optional - if you like really hot dishes)
Method:
1. Before starting, heat some sunflower oil to fry the bhajis in. If using a temperature-regulated fryer, heat to approximately 180 degrees centigrade. If using a saucepan or wok, heat the oil on a high temperature.
2. Leaving the skin on (unless it's an old, wrinkly potato - then peel!), cut the potato into pieces that are similar in size and thickness to French fries. The potatoes must not be any chunkier otherwise they will not cook properly. Top and tail the onion and cut into long slices (see picture below of the potato and onion sliced and coated with the spices). Add the sachet of bhaji mix spices to the potato and onion and coat completely (if the potatoes you used are quite large, you may need to add an extra pinch of salt at this point).
3. Add the flour and coat over the vegetables. Add water a bit at a time, until you have a thick batter, which acts as a ‘glue’ to hold the vegetables together (see picture below). The amount of water will be approximately 60ml. Add a handful of spinach leaves and mix through thoroughly. At this point, dip your finger into the batter and taste to see if you'd like to add more chilli, if so, finely mince the chillis and add them. *Tip: if you want to make mild and hot bhajis, cook the first half of the batter, and only add the extra chilli to the second half of the batter.
4. Now it’s time to fry. If using a saucepan or wok, take a piece of potato or onion from the batter and drop into the oil. If it starts frying/bubbling away – the oil is ready.
5. Using a tablespoon (to make large bhajis), or a teaspoon (to make canape size bhajis), gently spoon the batter into the oil. Do not try to make the bhajis round, as this is not the traditional shape. The shape should be random and non uniform (some describe the traditional bhaji as looking like 'birds nests')
*Safety note - let the batter gently slide off the spoon into the oil and do not drop it in from a height.
6. Fry the bhajis for approximately 5 -7 minutes until crisp and golden brown. Drain well on kitchen paper and serve immediately. * Tip: the better you can drain your bhajis, the crisper they will be.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi onion bhajis’ on social media and tag as @PurePunjabiLtd so we can see!
Pakore (Punjabi onion bhajis) are traditionally served as a starter or welcome snack, and are delicious with our Tamarind Chutney Mix.
*Healthy eating note: Bhajis are an occasional food, and are not eaten as part of our every day diet.
* Tip: Only want to eat 1 or 2 portions at a time? Use half the mixture at a time, i.e. half the spice mixture, half the flour, 1/2 potato, 1/2 onion, a few spinach leaves. Then re-seal the spice bag and flour bag and save them for another occasion.