There’s a trick to getting bhajis just the right side of crunchy, as our in-house perfectionist demonstrates in nine simple steps

It’s one of the great tragedies of life that fried foods do not reheat well. Take your average supermarket bhaji: sadly stodgy and soggy, when it ought to be crisp, its continued popularity is a triumph of hope over experience. If you want to enjoy these beloved Indian snacks at their best, you’ll either need to go out to a restaurant … or make them yourself.

Prep 20 min
Cook 8 min
Makes 8