Want more images or videos?

Request additional images or product details

Onion Bhaji AND Coconut Chutney

£3.25
Cook
Cook 25 mins
Country
India
Dietary
GF
Prep
Prep 10 mins
Region
India
Serves
Serves 4 (or 2 twice)
  • FREE Returns
  • FREE Fast UK Shipping
Accepted payments

Do you have a question about our recipes or the subscription service? Looking to buy a gift and want to add a gift message?

Product Details

2 x Side Dish

Kit Contains:

Tyga Masala No. 24 Ginger & Garlic Paste Tyga Masala No 2 Tyga Masala No 22 Methi/Fenugreek sachet

Coconut Chutney

You will need to buy: 1 cucumber 1 large onion 1 tomato 3 tbsp natural yoghurt

Cook:

  1. Finely dice the onion.
  2. Finely dice the tomato.
  3. Peel and dice the cucumber.
  4. In a large bowl mix Tyga Masala No. 24 with the onion. Add tomato, cucumber and yoghurt and mix well.

Onion Bhaji

You will need to buy: Salt 1 tsp 700 ml vegetable oil for deepfrying 4 onions 1 medium potato 1 egg yolk 100g gram flour Coriander

Cook:

  1. Finely slice the onions.
  2. Peel and grate the potato.
  3. Roughly chop the coriander.
  4. In a large bowl add the Ginger and Garlic Paste, Tyga Masala No 2, Tyga Masala No 22, Potato, Onions, Methi, 1 tsp Salt and a handful of chopped coriander. Stir to combine, making sure the onion slices and grated potato are all coated..
  5. Stir the egg yolk into the mixture, then add the gram flour, a little at a time, stirring carefully to ensure there are no lumps, until the mixture starts to stick together.
  6. Heat the vegetable oil (enough oil to semi submerge walnut / golfball sized bhaji) in a deep-sided sauce pan or deep fat fryer, adding a teaspoon of the bhaji mixture whilst you do this. When the mixture starts to rapidly fry the oil is at the correct temperature.
  7. Keep a bowl of cold water by the bhaji mixture so that you can keep your hands moist and not sticky! With your hands, form a loosely shaped walnut size ball of the bhaji mixture and depending on size of pan place 4 balls into the oil and cook for 5-6 minutes, turning every minute, until they are evenly browned and crisp.
  8. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture.

Ingredients: Tyga Masala No. 24: (ground coriander, ground cumin, coconut powder: coconut milk, MILK, maltodextrin, sodium caseinate, sodium phosphates: E339, lemon powder: citric acid, ascorbic acid (Vitamin C), lemon juice) Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbi acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Kashmiri Chilli

Related Products