Haldi and curry2go have raised bhaji oil in past.

Ive had 2 goes using old oil from mainly chicken and chip frying.

On 1st go used too much and 2 nd too little.

Trouble is I will never get close to BIR stuff as I just don't make bhaji very often

Question is - could there be shortcut to making at home.

Would be interested in anyone who makes at home or has had taste of the real stuff.

CBM 's second eBook has a recipe and video. Its really good and worth the effort to make.

A while back I had a not bad result heating oil in the main bhaji ingredients, chickpea flour, onion powder etc,  to get the main flavoutrs, very slow low cook to get the taste of it havingsat out for ages, and then coolng/ straining.

Soon after HQ decided we was going on a diet so that was the end of that!

daveyham,

Many thanks - can you give gist of CBM's method.

Onions is a niece idea and pinned as potential. So far in effort for simplicity had thought of buying BIR portion, say coarse chop, gentle reheat, repeating over say 3 days.

Thoughts being from reclaiming oil from base and how difficult it is to get the oil to take on the flavour. Thought being to rely on the debris in the oil giving the same effect.

Trouble is i don't know what's key in the oil - the ingredients or the repeated hot frying process - or probably both. I also don't know what effect it gives c/w chip/chicken oil. I think in short im hoping for a smell of cardboard.