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Onion Bhaji
Forum rules
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
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- CAYENNE
- Posts: 953
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- Location: West Midlands
Onion Bhaji
Been cooking all day today for a couple of customer and made these to pay for the big bottle of oil
Re: Onion Bhaji
Look lurvely they do is your recipe on the forum fancy doing these.
- Cory Ander
- SENIOR MODERATOR
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- Favourite Curries: King Prawn Phal
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Re: Onion Bhaji
Nice looking bhajis there Frank. You have the balance right between the onion strands and the coating IMHO. some bhajis I see are smooth like tennis balls and my own (bhajis, not balls) are sometimes a bit too stringy.
"Don't burn the spices" is the most dangerous truism of all - because it's incomplete. It should be "Don't burn the spices but do cook them!"
You'll never make BIR if you're too cautious frying your spices.....
You'll never make BIR if you're too cautious frying your spices.....
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Onion Bhaji
Sorry about the long reply.
I use a recipe from another site for Bhaji/Pakora mix it does both, my method is that i make up everything as you would normally, any recipe would do really but don't add water then leave in fridge for a few hours or overnight. Then mix by hand, if too wet add a dessertspoon of gram flour mix until you get a wet mixture but it still holds it's shape when pressed between your both hands to make a ball, then squeeze, some liquid will ooze out that's good. Then deep fry until golden brown.
I did add 1 large onion, quarter red pepper and quarter green pepper cut like "Service Onions" which is like the onions you get served with poppadoms in a restaurant.
Here's a video
This method of slicing/chopping/cutting onions is an amazing thing to try and add when making your curries you can even add them at the end of cooking, like a garnish, to a Rogan Josh, Jalfrezi, Bhuna well what ever you fancy i also add a good sprinkle of Methi (Dried Fenugreek Leaves), will take a picture next time i make it if anybody is interested.
I use a recipe from another site for Bhaji/Pakora mix it does both, my method is that i make up everything as you would normally, any recipe would do really but don't add water then leave in fridge for a few hours or overnight. Then mix by hand, if too wet add a dessertspoon of gram flour mix until you get a wet mixture but it still holds it's shape when pressed between your both hands to make a ball, then squeeze, some liquid will ooze out that's good. Then deep fry until golden brown.
I did add 1 large onion, quarter red pepper and quarter green pepper cut like "Service Onions" which is like the onions you get served with poppadoms in a restaurant.
Here's a video
This method of slicing/chopping/cutting onions is an amazing thing to try and add when making your curries you can even add them at the end of cooking, like a garnish, to a Rogan Josh, Jalfrezi, Bhuna well what ever you fancy i also add a good sprinkle of Methi (Dried Fenugreek Leaves), will take a picture next time i make it if anybody is interested.
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- SERRANO
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- Favourite Curries: King prawn madras
- Location: chesterfield
Re: Onion Bhaji
Hi
I don,t like the tennis ball shaped ones, they tend to be doughy in the middle. I much prefer the spiders web type ones that are a lot lighter and crispy with no doughy texture.
Just my 2 penneth
Ed
I don,t like the tennis ball shaped ones, they tend to be doughy in the middle. I much prefer the spiders web type ones that are a lot lighter and crispy with no doughy texture.
Just my 2 penneth
Ed
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Onion Bhaji
These are not tennis ball sized more like a satsuma sized. They should fit easily into the palm of your hand.
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Onion Bhaji
Thank you 3gums.
Give them a go.
Give them a go.
Re: Onion Bhaji
Will try these at some time soon. Havent had a decent Bhaji for a few years, so maybe its time to start making my own.
Cheers
CB
Cheers
CB
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Onion Bhaji
Thanks Marf.
Re: Onion Bhaji
going to try these tonight
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Onion Bhaji
Don't forget to post the pictures.
Cheers for trying them.
Cheers for trying them.
Re: Onion Bhaji
Thanks for posting the video on the onion/tomato salad -- been looking for something like this!
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Onion Bhaji
Once you have chopped 5 onions and the peppers the cooking of the curries is so easy just makes it a little bit easier.
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