Bhajias will always hold a special place in my heart. When my grandparents moved to the UK in the 1950s they were incredibly poor, so they had to do whatever they could to keep themselves afloat and provide for my dad and his siblings. My grandmother did what she loved, which was cooking. Her Indian samosas, bhajias and traditional desserts gained national fame, and from these humble beginnings the Patak’s brand was born. My granny loved being in the kitchen and she taught me more about Gujarati cooking than I could ever thank her for. This is actually not one of her recipes but more of a modern spin on an old classic.
On the side is the popular chutney that has made my family famous all over the world. This is my version of the recipe, with the addition of bourbon. It doesn’t overpower the chutney, but rather adds some depth and warmth. You can leave the bourbon out if you wish— just add more vinegar instead, but make sure it’s distilled malt vinegar, as regular malt vinegar is just too strong.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
37 Hors d’Oeuvres for Classy Get-Togethers
These one-bite appetizers will be the hit of any party.53 Vegetarian Appetizers to Please Every Party Guest
From easy snacks to fancy hors d’oeuvres, these meat-free starters will appeal to every palate.37 Best Carrot Recipes for Stunning Sides, Silky Soups, and Craveable Snacks
Bring on the orange, bring in the crunch.59 Diwali Recipes for a Bright, Festive, and Sweet Holiday
Whether you're looking for the classics—such as gulab jamun, carrot halwa, and jalebi—or you're interested in finding some new dishes to add to your Diwali feast, these recipes will satisfy your sweet tooth *and* ensure you get something savory to eat, too.29 Best Mango Recipes for a Taste of Sunshine
Mango can improve smoothies, salads, desserts, and more.11 Recipes for De-stressing
Unwind and recharge with a warming turmeric cocktail, a cream cheese–studded cake, or a silky lamb stew.
