Onion Bhaji200g
Add onions and water, nothing else. One 200g pack makes a batch for four, ready in about 25 minutes. The gram flour, rice flour, spice and the lift are already in the pouch. Blended in small batches in the UK.
Ingredients
Gram flour (82%), rice flour, Roosma spice blend (ground coriander, red chilli powder, ground turmeric, ground fenugreek), salt, raising agent - bicarbonate of soda (E500)
May contain traces of tree nuts, milk, peanuts, mustard and gluten due to manufacturing processes.
Nutrition (per 100g)
- Energy
- 1462 kJ / 347 kcal
- Fat
- 5.7g
- of which saturates
- 0.6g
- Carbohydrate
- 58.5g
- of which sugars
- 1.9g
- Fibre
- 10.4g
- Protein
- 20.7g
- Salt
- 3g
Shelf & Storage
Store in a cool, dry place away from direct sunlight. Best within 12 months of opening. Suitable for all dietary lifestyles: vegetarian and vegan.
Pack size: 200g.
All you add is onion and water. Everything else a proper bhaji needs, the gram flour, the crisp, the spice, the lift, is already in the packet, measured and ready to go.
Bhajis have a reputation for being a faff, and homemade ones have a reputation for turning out dense, pale and vaguely disappointing. Neither is the bhaji's fault. It's a short recipe with several small ways to go wrong, and this mix removes most of them before you open the cupboard.
What's in the packet, and what each bit is doing
Gram flour makes up most of it, 82%, and that's not filler, that's the bhaji. It's the chickpea flour every takeaway batter is built on, and it browns nutty and deep in a way plain flour never will. Rice flour rides along for one reason only: shatter. It's the difference between a crust that crunches and one that bends.
Then the spice work: ground coriander, red chilli, turmeric and fenugreek. The fenugreek matters more than its small print suggests, it's the smell. That warm, savoury curry-house note that pulls people into the kitchen? Fenugreek. The chilli sits at mild, enough to know it's there, gentle enough for the whole table.
Two more do the hidden work. Bicarbonate of soda, which lifts the batter so your bhajis fry light instead of landing like spiced pebbles, and salt, already measured for the batch. Don't add more. The packet is the seasoning.
In the pan
Slice two onions thin, tip in the packet, add water bit by bit until you have a thick batter that clings. Let it rest ten minutes, get your oil to around 170°C, and fry spoonfuls for 3-4 minutes until deep gold. Whole job. One 200g pack makes a full batch, plates for four with the inevitable few that vanish at the stove.
The mix is naturally vegan, so it feeds everyone without a second thought.
Not just bhajis
The batter doesn't care what you put in it. Anything that grates or slices thin works: spinach and potato for a pakora-style fritter, leftover veg from the fridge drawer, thin rings of pepper. Same batter, same oil, same rules.
Want the full method, the air fryer version, and what to do when they go wrong? The Onion Bhaji recipe walks through all of it, step by step.
Not sure where to start?
Every Roosma blend is built around a recipe. We've written it out step by step, so the guesswork is already done.