Makes 4 good size bhaji's

Ingredients:

1 Large onion
1 medium size potato
1 medium size carrot
2 tsp paprika
1 tsp salt
1 tsp sugar
2 tsp of CA's spice blend  https://curry-recipes.co.uk/curry/index.php?topic=3765.0
4 tbsp of gram flour
water


Method:

Peel and thinly slice the onion

Place the onion in a bowl and sprinkle with 1/2 tsp of the salt

Mix well and leave to stand for 10 mins.  This will draw out a lot of the water from the onions.

Meanwhile, peel and grate the potato and carrot.

Place the onion, carrot and potato into the center of a clean tea towel and gather up the sides of the towel.

Over the sink, start to twist the gathered tea towel, as to squeeze as much water out of the veg.

Once you have squeezed out most of the water, place the veg back into a mixing bowl and losen up.

Add the rest of the ingredients, except the water, and give it a really good mix by hand.

Add the water, a teaspoon at a time and mix until you have a sticky mixture.  Be careful not to make it too runny as the bhajis will just fall apart when frying!

Divide the mixture into 4, and shape each part in to a burger size pattie.

Set the deep fat fryer at 160c and carefully, drop 2 of the bhajis into the fryer.

Once the bhajis rise, turn over with tongs and continue frying for about 5 mins or until you can put a skewer through the bhajis and it comes out clean.

Take bhajis out and drain on kitchen paper. Repeat with the rest of the bhajis.

Leave the bhajis to cool until you're ready to re-heat.

Re-heat in the deep fat fryer for about 3 mins at 170c

Drain and serve with green salad and a mint sauce of your choice.


These should come out really crispy yet soft, but cooked in the center.

Ray

Definitely going to try these, i'll see if I can get some pics when i've done them.

Hi Axe,

Would love you to give these a try mate.  I was reading your post about cooking the bhaji twice, I also go along with this.  Great for prepairing ahead.

The purest's wont appreciate adding potato and carrot but i know take away's that do this and they advertise them as just "onion bhaji", so what's good for the goose and all that

Let me know how you get on!

Ray

The thing is, you just don't know until you've tried it. I know from experience that the onion bhaji is more than just batter alone, it might just be that potato is that missing factor, for me at least.

Infact the more I think about it, the more i'm starting to lean towards it.

I will report back. 

i cooked these last week .... i have just started a new batch for dinner..

stunning   loved them

i did however add a teaspoon of mango chutney  a splash of lemon juice and some fresh coriander

truly lovely   thank you