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Author Topic: Dipuraja's Onion Bhaji Recipe  (read 90,622 times)

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Offline Cory Ander

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #10 on: March 22, 2010, 12:00 AM »
The interesting things in this recipe, for me, are:

- potatoes - naturally, this perturbs me!  :P
- whole lentils - I've never seen that before, but that's what the gram flour is made from I suppose
- kashmiri masala
- breaking the bhajis open prior to the second frying (they seem to fall apart very easily when finished, not something I've witnessed in BIR bhajis)
- orange food colouring - I've always used yellow
- 180C - seems to hot to me, I'd use between 140C and 160C to avoid burning them and to ensure they are cooked throughout

Suppose I'd better try this recipe and see....
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Offline Cory Ander

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #11 on: March 22, 2010, 12:02 AM »
Quote from: Razor on March 21, 2010, 11:55 PM
Hi CA,

What the chef uses in the video though, is Pataks Kashmiri masala paste

You're correct Ray.  He used "kasmiri masala paste" (see here:
http://www.pataks.co.uk/products/kashmiri-masala-paste.aspx)

I was speaking more generally where a "masala" is a powder.
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Offline Razor

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #12 on: March 22, 2010, 12:10 AM »
Hi CA,

Yes I see.  I believe that Kashmiri masala paste is used quite a lot over here in BIR's these days, especially in their Seekh kebabs, replacing "kebab paste" whatever that is?  This is based on a chat that I had with one of the waiters at my local BIR but unfortunately he was a bit vague on actual recipes.

Ray
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Offline Razor

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #13 on: March 22, 2010, 12:24 AM »
Ok,

Just reading the jar, it describes Kashmiri Masala as a hot Garlic and Chilli curry paste, ingredients list:

Vegetable oil
water
Chilli (19%)
Garlic powder (10%)
Salt
Coriander
Spices (mmmm could they be any vaguer?)
Mustard
Ginger
Acetic Acid.

Smells quite vinegary, hot and sweet to taste,  S**t, just noticed the 'do not eat un-cooked' warning...too late :(

Ray
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Offline Malc.

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #14 on: March 22, 2010, 12:42 AM »
CA, Lentils are not gram flour which is made from chick pea, forgive me, but I am surprised you do not know this.

Ray, is that the Pataks description? no wonder my test wasn't right.
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Offline Cory Ander

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #15 on: March 22, 2010, 01:54 AM »
Quote from: Axe on March 22, 2010, 12:42 AM
CA, Lentils are not gram flour which is made from chick pea

Yes, I know that, but a pulse is a pulse and lentils and chick peas are quite similar aren't they?  A curious addition, nevertheless, and one I haven't seen before.

Thank you for correcting me.
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Offline bobpilot99

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #16 on: March 22, 2010, 01:56 AM »
Quote from: Axe on March 22, 2010, 12:42 AM
CA, Lentils are not gram flour which is made from chick pea, forgive me, but I am surprised you do not know this.

Ray, is that the Pataks description? no wonder my test wasn't right.

HI, I'm  using  a Dhall gram flour which is from lentils, I buy from my local Indian shop in Malaysia (bhaji taste the same  as BIR but I have to work on the cooking process a bit more) ::)
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Offline haldi

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #17 on: March 22, 2010, 08:14 AM »
I think all these recipes are really exciting, I'll be trying this one too
I gave his Mushroom Rice a bash last night
Absolutely first class
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Offline Malc.

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #18 on: March 22, 2010, 10:18 AM »
Quote from: Cory Ander on March 22, 2010, 01:54 AM
A curious addition, nevertheless, and one I haven't seen before.

It certainly was a curious addition, but more so, the small amount he actually used. Too small to impart any flavour surely. So in my mind the only thing left would be texture.

Texture is where I have always failed in my Onion Bhaji. The addition of the potato was curious but I failed to make it work with the twice cook method on my first attempt.

Looking at the Lentil and Chickpea perhaps some mashed chickpea might work.
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Offline chriswg

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Re: Dipuraja's Onion Bhaji Recipe
« Reply #19 on: March 22, 2010, 10:55 AM »
Mashed chickpeas are absolutely disgusting. I added them in once as I read a recipe somewhere online that suggested it. It was horrible.

Axe, you should give them another go. You need to halve the onions and slice pole to pole. When you add the gram flour, think birdsnest in terms of what you are looking for. Too much flour will fill in all the gaps, not enough and it wont stick together.

Does that make sense? I'm worried I had a bit of a Mikka moment there.
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