Indian Bhaji's

Indian Bhaji's

Served with sriracha & lime mayonnaise

Serves 6-8

30 minutes

Nothing tricky

“Scooby doo wah, scooby doo wee. Like a jazz player, We improvise wisely” – change up the dinner party! Indian Bhaji’s is the perfect recipe to make a freaking tasty snack whilst using any veg you have leftover! In this case, we used Dutch winter veg: red cabbage and onions. Bang together a quick sriracha & lime mayo, grab some cold beers, and you’re ready to go! 


2 L sunflower oil (for frying, or use a deep fryer)

Half a red cabbage (or 750 gr of any other veg of choice)

3 red onions

2 cloves garlic

1 thumb-size piece of ginger

1 chili, deseeded 

2 limes

2 teaspoons each of: ground coriander, ground cumin, ground fennel seeds

1 teaspoon ground turmeric

300 gr plain flour

1 egg

6 tablespoons mayonnaise 

1 tablespoon sriracha (or to taste)

salt & pepper

Indian Bhaji's


Preheat a deep fryer or a pan filled with sunflower oil to 170 ‘C. Use the course side of a box grater to grate all of the red cabbage and red onions. Then use the fine side to grate to grate the garlic, ginger zest of the limes. Finely chop the chili. 

Place the red cabbage in a bowl and add 1 teaspoon of salt. Knead the cabbage for about 4 minutes until it starts to release its juices. This helps to break up the cell walls of the cabbage and make it more tender. Then add the rest of the fresh ingredients and the juice of 1 lime. Give everything a last knead for one more minute. Mix in the ground spices, plain flour, the egg, 80 ml water, salt and pepper. Divide and shape the mixture into small golf-size balls, and flatten them out a little bit. 

Depending on the size of your deep-fryer, fry the bhaji’s in portions for around 7 minutes, until beautifully golden. Make sure not to overload your frying pan. In the meantime, mix together the mayonnaise with the sriracha, the juice of half a lime as well as the zest of 1 lime. Now, grab yourself a beer, don’t forget to keep an eye on the frying pan, relax and enjoy!