If you can batter it, you can Bhajia it!

Onion Ring
A twist on the best-known Bhajia, the shape of an onion ring Bhajia makes it a very satisfying option to cook. Simply top, tail, and peel your onion, then chop along the whole onion to create rings, separating them once you've finished chopping. Take your Bhajia Pack, add enough water to make a smooth, thick batter (about 100ml), then dip your rings and drop them into pre-heated oil, turning while cooking. Take your onion rings out when they've turned golden brown, and salt immediately to help the salt stick.

Beetroot
Grated beetroot brings a splash of both flavour and colour to the table - just grate raw or pre-cooked beetroot into a bowl, mix the Bhajia pack in, and add water until the mixture sticks together but isn't too wet. Heat your oil as normal, drop medium-sized spoonfuls of your Bhajia mixture into the hot oil, and watch your Bhajias turn a beautiful deep red! Sprinkle with a little salt and fresh coriander and serve with a dip, pickle or chutney of choice.

Cauliflower
One of the great things about a cauliflower bhajia is that the cauliflower remains a little bit crunchy inside the batter, and the crispy Bhajia coating brings another layer of tasty crunch. The process for these is essentially the same as making onion ring Bhajias - make your batter up, separate your cauliflower into florets, dip into your batter, and deep fry in pre-heated oil, turning regularly, and remove from the oil when the batter is golden and crispy!

Prawn
A surprising but very tasty option - think scampi but with a little extra spice! Like the cauliflower and onion ring options, all you need to do is pre-make your batter, heat your oil, dip your prawns, and deep-fry at medium heat until the batter has turned a light golden brown. These are delicious with an Indian dip, like a Tarka Yoghurt, but if you fancy a bit of light fusion cooking, tartar sauce can be a great choice, or even a little malt vinegar sprinkled over the top.

Classic Onion
It would be wrong to list Bhajia options without talking about the icon that is the Onion Bhajia, and so we're finishing the list with a fan favourite - just chop your onion as you normally would for frying, mix in your Bhajia pack and add water until the mix sticks together, just like the beetroot option, then drop spoonfuls into hot oil, frying until golden and delicious.