Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: 976bar on November 13, 2011, 11:44 AM
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I found this recipe the other day and have just tried it and it's delicious. A good accompaniment maybe for Chicken/Lamb Tikka or Sheek Kebabs as a starter or indeed on it's own with a tomato or coriander relish. I didn't have either to hand so opted for Maagi Hot Chili sauce :)
The original recipe didn't call for onion to be added and I also upped some of the spices a little as I thought the original dish a little bland. Give it a try and let me know what you think.
Ingredients
2 tsp crushed toasted cumin seeds
half tsp red chili powder
2 tbsp finely chopped ginger
half an onion cut into thin slices
half tsp chopped green chilies
4 tbsp chopped coriander leaves
1 and a half tsp salt
400g peeled and grated potatoes
Method
Mix all the ingredients together and shape the mixture into 2 inch diameter cakes with half an inch thickness.
Pat them well and rest in the refrigerator for 20 minutes.
Heat a non-stick pan and pour 4 tbsp vegetable oil and pan fry the potato cakes on both sides giving a nice crisp brown surface.
The pan shouldn?t be too hot ? the best results are achieved with a lowish heat.
(http://www.curry-recipes.co.uk/imagehost/pics/c601fc1c64e13af41b308439af4ddb8d.jpg) (http://www.curry-recipes.co.uk/imagehost/#c601fc1c64e13af41b308439af4ddb8d.jpg)
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Hey 976,
Gutted :( I've been looking for an exciting new starter to add to my repertoire and this would have fit the bill just nicely. Unfortunately, I have knocked up my usual bhaji's, seekh kebabs and mixed samosas for tomorrows curry night, so this has come a little too late for me (even though you posted it 5 days ago)
I did dabble with Kris Dhillons Aloo Ki Tikki, but I think I misunderstood her instruction with regards to salt. The recipe asked for 1 tsp of salt, which I figured was part of the 'mix' but then it said boil the potatoes in salted water, so I added salt to the water, and still added 1 tsp to the final mix. The result was way too salty for me, so I need to do a bit more work with that I think?
I like the look of yours though, kind of remind me of an Indian Rosti or potato bhaji.
Ray :)
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i love aloo tikki :P full of green chillies.
always used to buy em alongside shami kebabs when i lived in london.
mc donalds mc aloo tikki (http://www.youtube.com/watch?v=GCIVuj9U_YU#)
probably the best thing to ever come out of McDonalds ;)
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Hey 976,
Gutted :( I've been looking for an exciting new starter to add to my repertoire and this would have fit the bill just nicely. Unfortunately, I have knocked up my usual bhaji's, seekh kebabs and mixed samosas for tomorrows curry night, so this has come a little too late for me (even though you posted it 5 days ago)
I did dabble with Kris Dhillons Aloo Ki Tikki, but I think I misunderstood her instruction with regards to salt. The recipe asked for 1 tsp of salt, which I figured was part of the 'mix' but then it said boil the potatoes in salted water, so I added salt to the water, and still added 1 tsp to the final mix. The result was way too salty for me, so I need to do a bit more work with that I think?
I like the look of yours though, kind of remind me of an Indian Rosti or potato bhaji.
Ray :)
Hi Razor,
Sorry you got this too late, but if you do make these in the future, then ensure that the oil is on a low heat. The recipe called for a medium heat, but the first batch got brown on the outside but the potato on the inside was still a bit too crunchy, so the second batch came out a lot better on a low heat.
Also with these Dalpuri, you can probably add whatever you like to the mixture, and I would imagine you could add as much green chili as you like to give it some kick :)
I was also wondering whether some grated Paneer added to the mixture would also give it an optional twist? :)
I've also got a new starter recipe for Scallops in Ginger and lime, but want to try these out first before I post on here :)
Happy days :)
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976,
I've also got a new starter recipe for Scallops in Ginger and lime, but want to try these out first before I post on here
Sounds awesome, can't wait for that one.
Ray :)
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I made these for the second time tonight with varying success.
Firstly the taste. Nice salty taste with a strong cumin flavour. Very tasty.
The problem for me is the same problem I have come across whe trying to make potato rosti. If the oil is too hot the potato is raw inside as has happened with rosti cooking previously.
I tried the gentle frying technique this time. The potato was cooked ok but the insides were soggy and had soaked in a lot of the oil. Any ideas on improving my technique so I can get a nice mildly crispy outside with a soft but not too oily centre?
My one tip for anyone making these is to try to use a floury potato with a low moisture content. The first time I made them I used a white potato and the startch and moisture content after grating was tremendous. I then had difficulty making them stay together.
All that being said this is a good recipe that I will be using again (whilst improving my technique). Cheers for posting
Regards
Barry
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Hi Barry,
why not try the double fry method like some do with chips?
or poke a hole in the centre for the second fry as with bhajis.
cheers, frank ;)