Quote from: issiemc on March 10, 2008, 11:15 AM
Has anyone tried plain flour for Bhajee's
I am having real problems sourcing Gram Flour here in France! and I am down to my last packet brought from the UK.
Also, how does the restaurants keep them hot, so that you can cook more, I put my last lot in the Oven on very low and they came out to to crispy?
:

Hi I am living in S West France-sorry can't help with query re flour, but I usually make a large amount of bhaji's, freeze them and then defrost and reheat in the oven on a low temperature or under the grill.Try reheating them wrapped in foil if you don't like them too crispy

Quote from: chowie on August 22, 2008, 06:14 PM
So this is the first thing I've tried from this site, I've just put this to marinade, was surprised when I saw this with no Yogurt etc but it looks and smells great. Had some Chicken drumsticks hanging around so I scorched them with a sharp knife about 6 times each and stood them in the Lemon Jucie. I added one extra tbl spoon of water to get more coverage and added about 1 tbl spoon of fresh chopped coriander ( will add more to serve). Could not find a Pataks Tandoori paste but found one made by "deep" with looks just as good, checked for Tamarind..

Also found a new great Indian bazar here today which I was like a kid in a sweet shop  ;D, there are not many here in Orlando.