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Onion Bhaji

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unclefrank
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Onion Bhaji

Post by unclefrank »

Been cooking all day today for a couple of customer and made these to pay for the big bottle of oil
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SAM_8419.JPG (102.13 KiB) Viewed 10097 times
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SAM_8420.JPG (122.54 KiB) Viewed 10097 times
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Tabs
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Re: Onion Bhaji

Post by Tabs »

Look lurvely they do :thumbup: is your recipe on the forum fancy doing these.
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Cory Ander
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Re: Onion Bhaji

Post by Cory Ander »

Looking good, UF 8-)

Which recipe and method do you use, please?
CA (aka Admin) :)
Natterjak
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Re: Onion Bhaji

Post by Natterjak »

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.....
unclefrank
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Re: Onion Bhaji

Post by unclefrank »

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.
edwin catflap
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Re: Onion Bhaji

Post by edwin catflap »

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
unclefrank
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Re: Onion Bhaji

Post by unclefrank »

These are not tennis ball sized more like a satsuma sized. They should fit easily into the palm of your hand.
3gums

Re: Onion Bhaji

Post by 3gums »

They look amazing! :D
unclefrank
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Re: Onion Bhaji

Post by unclefrank »

Thank you 3gums.
Give them a go.
CurryBomb
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Re: Onion Bhaji

Post by CurryBomb »

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
marf

Re: Onion Bhaji

Post by marf »

those look great!
unclefrank
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Re: Onion Bhaji

Post by unclefrank »

Thanks Marf.
runrigfan
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Re: Onion Bhaji

Post by runrigfan »

going to try these tonight :cool2:
unclefrank
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Re: Onion Bhaji

Post by unclefrank »

Don't forget to post the pictures.
Cheers for trying them.
bricolage
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Re: Onion Bhaji

Post by bricolage »

Thanks for posting the video on the onion/tomato salad -- been looking for something like this!
unclefrank
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Re: Onion Bhaji

Post by unclefrank »

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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