I'm glad it worked out for you. I do think that the original recipe that was broken down could probably do with updating. The amounts were estimated based on the volume I watched them used but had no specific weights.

The aniseed makes quite a difference to the finished bhaji. I haven't done Chris' version as yet but anticipate it being rather tasty. The IG recipe is certainly a good base to start from to find your own flavours and preferences.

Tried these many times now and have gradually increased spice mix and have got almost perfect results.Many friends have said how good they are.
LOVE EM WELL DONE

I'm gonna give these a go later today.
OT slightly but I'm looking for a deep fat fryer for bhajis and Pakoras - can anyone reccommend one with a temp guage for this kind of thing

Thanks Axe for this great thread mate

Cheers

Mak

Just tried these, brilliant!