I've just made some onion bhajis for the family
It's definitely one of my best results
I just followed the recipe on the side of the gram flour packet
(actually I couldn't resist a few minor changes!)
I'm saving the oil for some curry experiments

Looks great Haldi.

I've yet to find an onion bhaji recipe that I'm happy with. Would you mind posting the one of the packet?

Yum, have some sent 'round!!

Hi Adrian & Josh

Quote from: joshallen2k on September 13, 2008, 07:55 PM
Looks great Haldi.

I've yet to find an onion bhaji recipe that I'm happy with. Would you mind posting the one of the packet?

8oz gram flour
half tablespoon cummin powder
half tablespoon coriander powder
1 desertspoon whole coriander seeds slightly crushed
quarter tablespoon turmeric
1 tablespoon salt
2 large onions sliced into half rings
2 green fresh chillies chopped very finely
2 tablespoons fresh chopped coriander
1 teaspoon mint sauce
7 fluid oz water (200ml)

Sieve the gram flour into a bowl
Add everything except the water
Give everything a bit of a stir
Now slowly add the water, mixing as you do it.
You will probably need all the water, but you are after a thick batter.

Heat some veg oil
I use my smallest pan with about a two inch oil depth
I test the temperature by dropping a little of the batter into it
When it sizzles and rises, the oil is hot enough.
I drop the batter in a tablespoon at a time, & fry two or three at a time

I have tried onion bhajees recipes with egg in and all sorts of different spices including garam masala.
But this is the best I have found
Garam masala's flavour varies on brand make too.
The salt in this recipe, sounds likes a lot, but it's the right amount

i use the following recipe and had thought u can't get better https://curry-recipes.co.uk/curry/index.php/topic,1334.0.html


Haldi's has a few twists which look pretty good and will have to try them (fresh chilli, coriander -fresh, seed & ground).

Been at it again
I'm still saving the oil
It's getting a brilliant aroma
It's going to end up in my next curry gravy

if those are like they look "monster" sized then i'm well suited.

i find making the larger size easier/quicker. i can get 3 off in my deep fryer at a time.

they look just like the pic. someone said earlier u've got to take them out before they get to the colour u're after as they continue to brown once removed from the fryer.

the colour of those is just spot on.

still not got round to trying the derivative recipe. been messing too much on base. things have got to change - that pic say's so!