• 2 onions 
  • 50g plain flour
  • 50g cornflour
  • 1tsp baking powder
  • 3g dried yeast
  • 1tsp onion seeds 
  • 1tsp coriander seeds
  • 1tsp fennel seeds 
  • 1tsp mustard seeds
  • 1tsp celery salt 
  • 1 1/2 tsp garam masala 
  • 1 1/2 tsp dried tumeric 
  • 220ml luke warm water 
  • 1 turkey leg, roasted (we used leftovers from Christmas Day)
  • vegetable oil (for roasting)


Preheat the oven to 200°c fan.

Peel and finely slice the onions, place in a bowl and sprinkle with salt. Set aside for 45 minutes in a bowl.

In a large bowl mix together the dry ingredients and spices.

Add in the water and mix to form a thick batter. (You may need more or slightly less of the water) then set the batter aside until needed.

Fill each hole of a mini muffin tin with a splash of oil and place in the oven to heat up (like you would Yorkshire puddings)

Shred up the turkey meat, discard the skin and bones then add into the batter.

Squeeze all of the excess water out of the slices of onions and add them to the batter. 

When the oil is really hot, remove the tray from the oven and spoon the batter into each hole. Place back in the oven and bake for 20 minutes.

Remove from the oven and serve immediately while still warm.

We served our bhajis with Greek yogurt, pomegranate and chopped fresh mint.