This month Rafi’s are going bonkers for Bhajias, a classic Indian snack. As well as a special offer on Rafi’s Bhajia Pack for the month of May, the team have shared some top tips for making the most of this staple curry pack.
Kevin from Rafi’s Spicebox believes it is one of the most versatile mixes they make:
‘I always have one in the cupboard and once the batter is made there is no limit to what you can add, I really enjoy grated vegetables such as courgette or carrot, but often I will throw in a combination of whatever is left in the fridge - a simple but effective party nibble or starter. I have also experimented with firm white fish pieces and prawns - a great alternative to goujons or scampi!’
Excited to try something different to the classic onion variety? Here are a few ways to experiment with the Bhajia mix:
Try dipping thinly sliced par-boiled new potatoes into the Bhajia batter before frying. Simple yet extremely moreish.
Coarsely grate the courgettes, sprinkle them with salt and leave for 20 minutes. Wrap them in a clean cloth and squeeze out as much water as you can. Use this in place of the onion on the pack instructions and serve with tomato chutney.
Follow the instructions on our Onion Bhajia mix, except instead of onion add the cauliflower. The mixture should lightly coat each floret. Shallow or deep fry on a medium heat until golden brown. Drain and serve immediately. These are perfect with tamarind chutney.
The Kashmiri Roasts curry pack is available now in the Food Hall.