Quote from: Cory Ander on December 07, 2007, 10:05 PM
Hey Jethro!!!

I'm so rapt that, after 7 months, someone has actually tried these and reported back!  ;D

Glad you found them to your liking!  My kids love 'em!

Thanks mate! 

I have been eating the best onion Bhajis I have ever tasted for some time at a tiny English retaurant in Brittany France when they have a curry night.

After some badgering the chef finally agreed to give me the recipe he uses. GUESS WHAT - the link to this page was printed on the bottom of the sheet !  He uses the FULL recipe.

That's interesting, Huelgoat, thanks for taking the time to let us know 

I wonder if they are a member here?

Is that how you found this forum? 

Anyway, welcome to the forum and I hope you enjoy your time here 

We made these last night and they were absolutely GORGEOUS!!  Thank you so much for recipe x  ;D ;D ;D

Glad you liked them sweetedge 

Can I ask a bit of a dumb question please?  How do you cut the onions so that they end up in 'strips'? (I'm not very kitchen savvy!)

Thanks 

Quote from: Naith on March 19, 2011, 12:38 PM
Can I ask a bit of a dumb question please?  How do you cut the onions so that they end up in 'strips'? (I'm not very kitchen savvy!)

No worries Naith, this is what I do:

a)  Take an onion and peel it
b)  Slice it in half along it's long axis (i.e. from stalk to stalk)
c)  Take each half and slice it into quarters (i.e. 3 more cuts) along it's long axis (keeping it all together)
d)  Turn it (keeping it all together) through 90 degrees and slice it into thin "strips" (i.e. cut at right angles to the previous cuts)

Hope this helps! 

Thanks for that    I shall try it later when I make my CTM (your recipe I think!)

I know this recipe was posted some time ago but I had never tried it. I had some friends round last night for a meal & I made these about two hours before & reheated in the oven for 15 mins.@ 180 deegres. This resulted in a nice crispy bhaji indeed.

I doubled the recipe ingredients making 24. Added no water & left mix for one hour. Perfect consistency for dropping into hot oil (170 degrees) for exactly four minutes.

I have got to say along with my guests that these are without doubt the best we have ever eaten. Served with the Dipuraja's mint sauce (https://curry-recipes.co.uk/curry/index.php?topic=5428.0) & mixed salad with diced tomatoes.

The main was Secret Santa's Chicken Sagg recipe (https://curry-recipes.co.uk/curry/index.php?topic=3600.0). This was my first attempt at this particular curry. My friends are regular visitors & really enjoy a curry night as they find my offerings on par or better than our local curry houses. I marinated the chicken chunks for 24 hours in a tandoori mix from Kris Dhillons 'Curry Secret'. This always goes down well. Skewered them & placed in the oven on max for 15 minutes. Although not the prettiest looking curry everyone said it rated as one of their favourites. I always make the curry at least one day earlier in order for it to mature in flavour. It was served with Kris Dhillons tricoloured 'Pillau Rice' as this is a firm favourite. The only change I make is adding two star anise.

I am just so glad that I found this site as it has provided me with cooking skills that I never thought I had. Previous to finding this site my attempts at curry were not great but the discovery of 'Curry gravy' changed all that.

A big thanks for all you guy's out there sharing this fantastic resource with everyone.

Smiley - glad this site is bringing results - that's what it's here for. I've never made CA's bhajis but have made  Dipuraja's mint sauce and it is excellent.

Quote from: Cory Ander on May 06, 2007, 05:37 PM
6.  Heat the oil in a deep-fat fryer to 1600C (or use a deep saucepan)

I did this and my pan melted