Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: Vindaloo-crazy on August 21, 2010, 08:03 AM
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(http://www.curry-recipes.co.uk/imagehost/pics/ddc08ca87fc1c7dfb85c46b1b0759f7b.JPG) (http://www.curry-recipes.co.uk/imagehost/#ddc08ca87fc1c7dfb85c46b1b0759f7b.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/cb856b437fd7ac43058faf6d6f719c73.JPG) (http://www.curry-recipes.co.uk/imagehost/#cb856b437fd7ac43058faf6d6f719c73.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/803bc80a7cebd4d387e870c58afffbde.JPG) (http://www.curry-recipes.co.uk/imagehost/#803bc80a7cebd4d387e870c58afffbde.JPG)
I've actually measured my recipe out at last, here it is...
Recipe for Onion Bhaji
Ingredients:
3 medium onions, finely sliced
1 tsp onion powder
1/2 tsp salt
2 tsp curry powder
pepper, to taste
3 tbspns chopped coriander leaf
3/4 cup of water (approx)
1 cup plain flour
1/2 tsp cumin seed
1. Combine all ingredients in bowl (except onions and water)
2. Slowly add water, mixing to form a stiff batter (see middle photo)
3. Add onions and mix
4. Leave to stand for 10 mins or so.
5. Deep fry at 160 centigrade until golden brown.
Sheek, chicken tikka and lamb tikka follow next weekend.
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(http://www.curry-recipes.co.uk/imagehost/pics/ea8df4c62e6d0b1632456e9d6c5a85ba.JPG) (http://www.curry-recipes.co.uk/imagehost/#ea8df4c62e6d0b1632456e9d6c5a85ba.JPG)
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pics r ok , too much salad and not enough bhajis, i would recommend the IG bhajis on this site ! they are BIR quality mate - thats why we havent been posting on Bhajis recently as they have been conquered !
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Sometimes you wonder why you bothered... ::)
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VC - your bhajis look great!
Question - why do you use plain flour instead of gram flour? I've never tried with plain, but always assumed that gram flour is a must for a BIR bhaji.
Looking good!
-- Josh
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Hi Josh
It's simply more economical, I've been in quite a few BIR kitchens and never seen gram flour. I've seen lots of plain flour though...
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Hi VC
Thanks for taking the time and effort to post the pictures and recipe, brightened up a dull sunday morning, even if we are onion bhaji experts ;D
Matt
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Cheers Mat, have a good Sunday, it's evening here :(
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Well done VC!!!!!!!!!
Those Bhajis look great!!!
I'll certainly give them a go :)
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Cheers Bar
They're cheap and have an authentic taste. Most of the time you won't need to go to the shops as you'll have everything in to make them.
Enjoy.
VC
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Hi VC. Have you tried this recipe using gram flour? I'm really struggling to get my head round the plain flour. Every Bhaji recipe on the net, and every kitchen demo and indian chef spoken to all say they use gram flour. I don't even think it costs a lot more when bought in catering quantities.
Whereabouts are the restaurants you went in. It could be a regional difference.
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Hi Chris
I've used gram flour before, there's not that much difference.
The restaurants were on the Wirral in Merseyside. They might've used gram flour but I never saw it. I know that every corner is cut to shave off costs so I reckon the BIRs I went into probably wouldn't use gram flour in a bhaji when you can get a good result with the plain flour you use in naans etc.
Try them out, they taste the part and cost pennies.
I fry them off in my bhaji / samosa fryer, the oil hasn't been changed for an age, this may change the taste.
I think some of the recipes here seem to be overcomplicated for what is, after all, a very simple starter.
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As to asking chefs, I asked one once (when I was young and impressionable) how they got the rice to be green, red and yellow in the pilau; he told me it was different types of saffron...