Onion Bhaji & Garlic Chilli Raita

Tyga Masala No. 14 Ginger & Garlic Paste Tyga Masala No 2 Tyga Masala No 22 Methi/Fenugreek sachet

Garlic Chilli Raita

• 1/2 onion
• 400g natural yoghurt
• juice of 1/2 lemon
• 2 tbs honey
• Coriander

Onion Bhaji

• salt 1 tsp
• 700 ml vegetable oil for deepfrying
• 4 onions
• 1 medium potato
• 1 egg yolk
• 100g gram flour
• coriander

Garlic Chilli Raita

1. Finely dice the onion.
2. Mix together the onion, yoghurt, Tyga Masala No. 14 (1/2 tsp for mild, 1tsp for medium and 1 1/2 tsp for hot), lemon juice, honey and a handful of chopped coriander.
3. Transfer the fridge until ready to serve.

Onion Bhaji

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.

Tyga Masala No. 14: (Kashmiri Chilli, Garlic powder) 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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.