Okay so I couldn't wait to give them a try. I didn't have lentils or kashmiri masala and I didn't bother to substitute anything so I wasn't too interested in the flavour, I wanted to know if the method brought about the right texture.
I have to say, overall I was quite impressed, this is definately a step forwards for me. By keeping the bhaji loose with a very thick batter he oil can really get to the middle.
For me, the oil temp was too high at 180 but I think 160 will produce good results. At 180 they are browning in under a minute so you know the onion and potato wont be cooked. Sure enough the first batch was pretty raw after the second cook through.
The second batch at around 160 worked much better and was cooked through to the middle. I also gave up on trying to make fist sized ones in favour of palm sized ones.
I also think if you were to leave these for a few hours between first and second cook this would improve them even further.
Overall a good experiment and I think this will definitely form the basis of my final perfect recipe. Hopefully it wont take long from now to perfect.
Topic: Dipuraja's Onion Bhaji Recipe (read 90,651 times)
