When it’s cold and wet, we often feel like eating something spicy and hot.  And everyone in UK loves their onion bhajis (we call them bhajias or pakoras). And home made pakoras look and taste completely different from the ones sold in supermarkets in the chilled or  frozen sections. Even the ones restaurants serve are often anglisied and they do not use some of the herbs we add to our pakora mix.  These pakoras make a great snack and can be served as a starter too.

Jump to Recipe

Ingredients sliced vegetable bhajias/pakoras:

• 1 large onion
• 1 large potato
• 6-7  green chilies
• 2 cups chick pea flour
• Salt to taste
• 1 teaspoon ajwain (Carom seeds)
• 1 tsp whole coriander seeds
• Pinch of turmeric
• ¼ tsp of soda bicarbonate
• Bunch of finely chopped coriander
• 1 litre oil for frying the pakoras

Method:

1. Peel and slice the potatoes and onions. Slice the 5 of the chilies and finely chop two chilies to add to the batter.

2.  In a mixing bowl, add the chick pea flour, the fresh coriander, chopped chilliessalt, turmeric, ajwain (carom seeds) and whole coriander seeds. Add a quarter cup of water to this mixture and stir it well. You can always add more water if you feel that the batter is too thick.

3.  Heat the oil in a wok. Turn the heat high, once the oil has heated, lower the heat. Check that the oil is hot by dropping a couple of drops of the batter in oil. If the batter rises quickly, the oil is ready. Now add the bicarbonate of soda to the batter and mix. Add 2 teaspoons of hot oil from the wok to the batter and stir well.

4. Start making the pakoras by using the potatoes first. Dip one slice of a potato into the batter and put them in the oil. Repeat this and fill the wok as much as you can and fry at a medium heat turning them occasionally.  As they get golden brown, remove them on some kitchen paper. Next do the same with the chilies  and  the onions last.  As they get golden brown, remove them on some kitchen paper.

5.  Enjoy these sliced Bhajias with any chutney.

Here are some more pakoras recipes in the blog you may wish to try out:

• Mixed Vegetable Pakoras
• Bread and mixed vegetable bhajias or pakoras
• Chilly Bhajia – March na bhajia – Chilli Fritters
• Onion Bhajias – Onion Fritters
• Sweet Potato and Onion Pakoras
• Broccoli pakoras/bhaji’s
• Patra bhajia 

Print Recipe

Mixed Bhajia/Pakoras

When it’s cold and wet, we often feel like eating something spicy and hot.  And everyone in UK loves their onion bhajis (we call them bhajias or pakoras). And home made pakoras look and taste completely different from the ones sold in supermarkets in the chilled or  frozen sections. Even the ones restaurants serve are often anglisied and they do not use some of the herbs we add to our pakora mix.  These pakoras make a great snack and can be served as a starter too.

Course: Snack, starter

Cuisine: Indian

Author: Mina Joshi

Ingredients

• 1 large onion
• 1 large potato
• 6-7  green chilies
• 2 cups chick pea flour
• Salt to taste
• 1 tsp ajwain (Carom seeds)
• 1 tsp whole coriander seeds
• Pinch of turmeric
• ¼ tsp of soda bicarbonate
• Bunch of finely chopped coriander
• 1 litre oil for frying the pakoras

Instructions

• Peel and slice the potatoes and onions. Slice the 5 of the chilies and finely chop two chilies to add to the batter.
•  In a mixing bowl, add the chick pea flour, the fresh coriander, chopped chilliessalt, turmeric, ajwain (carom seeds) and whole coriander seeds. Add a quarter cup of water to this mixture and stir it well. You can always add more water if you feel that the batter is too thick.
• Heat the oil in a wok. Turn the heat high, once the oil has heated, lower the heat. Check that the oil is hot by dropping a couple of drops of the batter in oil. If the batter rises quickly, the oil is ready. Now add the bicarbonate of soda to the batter and mix. Add 2 teaspoons of hot oil from the wok to the batter and stir well.
• Start making the pakoras by using the potatoes first. Dip one slice of a potato into the batter and put them in the oil. Repeat this and fill the wok as much as you can and fry at a medium heat turning them occasionally.  As they get golden brown, remove them on some kitchen paper. Next do the same with the chilies  and  the onions last.  As they get golden brown, remove them on some kitchen paper.
• Enjoy these sliced Bhajias with any chutney.

If  you have a hunger for Authentic Vegetarian Food then subscribe to my blog and receive delectable recipes and new Innovative foodie updates! Hungry for more Vegetarian Tips ? LIKE us on facebook,  Follow us on Twitter,  Pinterest and Instagram.  All the recipes are with step by step instructions and photographs and all of them have been tried, tested, easy to cook and delicious.

If you are interested in one to one or group cookery lessons, or any corporate team building events  – email me on givemesomespice@gmail.com for more information.