Harry Harvey Onion Bhaji & Pakora Mix is the ideal blend of classic Indian spices for making delicious pakoras and bhaji. Packed with flavour, this 500g bag produces an impressive amount of savoury snacks for the whole family.
With our premium mix, you can effortlessly whip up crispy and flavourful onion bhajis and pakoras that will delight your taste buds and impress your guests. Each 500g pack is carefully curated to ensure the perfect balance of spices and seasonings, so you can achieve that restaurant-quality taste at home.
Whether you're a seasoned chef or a cooking enthusiast, our convenient mix simplifies the process, making it easy to enjoy these popular Indian snacks whenever you desire. Just add water to our mix, coat your favourite vegetables, and fry them to golden perfection. The result? Irresistible, crispy bites bursting with aromatic spices.
Harry Harvey's commitment to quality means you can trust that our onion bhaji and pakora mix contains only the finest ingredients, with no artificial additives. Plus, our generous 500g pack size ensures you'll have plenty to share with family and friends.
Transform your kitchen into an Indian culinary haven with Harry Harvey's 500g Onion Bhaji & Pakora Mix. Discover the joy of preparing these delectable snacks at home and relish the authentic flavours of India with every bite. Order your pack today and embark on a flavourful journey like no other.
Prepare the Batter:
- In a mixing bowl, combine 100 grams Harry Harvey Onion Bhaji and Pakora Mix.
- Gradually add between 500ml-600ml water while whisking to make a smooth batter. The batter should be thick enough to coat the back of a spoon.
Heat the Oil:
- Heat enough oil in a deep frying pan or kadai over medium-high heat. The oil should be hot but not smoking (around 175-190°C).
Mix the Ingredients:
- Add 150g-200g sliced onions for bhajis or combine vegetables for pakoras. Mix everything together until the vegetables are well coated with the batter
Fry the Pakoras and Bhajis:
- Carefully drop spoonful's of the batter-coated vegetables into the hot oil using a spoon. Be cautious not to overcrowd the pan.
- Fry them in batches, turning occasionally, until they become golden brown and crisp. This usually takes about 3-5 minutes per batch.
- Use a slotted spoon to remove the pakoras and bhajis from the oil and place them on a plate lined with paper towels to remove excess oil.
- Serve the pakoras and onion bhajis hot with Harry Harvey Green Chutney or Tamarind Chutney.