Hi gang, Is there anyone out there that can provide me with the B.I.R. Onion Bhaji recipe. This would ease a tormented soul as I just can't seem to get the taste right. Many thanks Paul

Hi Paul ,
Here is another similar recipe that works well -

4oz/125g/1 cup Gram Flour
1/4-1/2 tsp cayenne pepper
1/4-1/2 tsp chilli powder
1/4-1/2 tsp ground coriander
1/4-1/2 tsp ground cumin
1/2 tsp fennel seeds (optional)
1tbsp fresh chopped mint or 1tsp dried mint
1tbsp fresh chopped coriander (optional)
1 large onion quartered then chopped and sliced to varying thicknesses
4 tbsp strained yoghurt
Salt and ground black pepper to taste

Directions

Chuck everything into a bowl and stir vigorously until it's all mixed in. To make it easier, you can mix everything except the onion, fresh coriander and fresh mint with an electric mixer and stir the remaining ingredients in at the end. The mixture needs to be thick enough to stick to a spoon but not so thick that you can't get it off the spoon. If it's too thick, add more yoghurt or some cold water. If it's too runny, add more gram flour.

Mould the mixture into between 8 and 12 small balls.

Heat some oil (in a chip pan or deep fat frier) and fry your balls in batches of three or four for about 2 to 3 minutes to allow the mixture to set. Remove from the oil, drain and allow to cool. When cool squash your balls into small patties and return to the frier for a further 4 or 5 minutes or until cooked through. Remove and drain again.

Your welcome S.S. - its a pleasure to see such enthusiasm .  - good cooking !

I cook BIR and traditional. This is the BIR one for two largish Bhajis.

1 medium onion sliced  in to 4 mm half rings and the centre bits removed (they are too small and burn easily)

Sprinkle with a pinch each of suger and salt
Add 1 tablespoon of Gram Flour (Besan) and mix together.  set aside for a few minutes while the juice from the onion amalgamates with the flour.

Mix 2-3 tablspoons of Gram flour with agenerous pinch of baking soda (any raising agent will do, the Indians use Fynnon Salts).  Add about a 1/4 tsp Garam Masala

Mix all together and add a little water if needed to get a creamy consitence (single cream)

Lift out half of onion pat it into a rough shape and drop it into hot fat, do the same with the other.  Fry until golden. and thats it.  The whole process should take about 10 minutes.

Did you know that there is no such thing as an Onion Bhaji, it is a UK invention!

CP

        Many thanks Chili and the Dark Lord for the input. Paul