Hello.
Well, i made CA's Onion Bhajis last night and i just had to come on here and comment about them.
They are absolutely 'SPOT ON'!
No word of a lie,just like the  ones from the Take' away.
I made them using all the optional Ingredients,and although it states adding 50ml water,i found you really didn't need it.
This is a definitely a keeper.
For those who haven't tried them yet,i really urge you to do so.
Well done.

Quote from: Smiley on July 30, 2011, 04:12 PM
I have got to say along with my guests that these are without doubt the best we have ever eaten

Glad to hear that you and your guests liked them Smiley 

Quote from: Wickerman on January 04, 2012, 06:20 AM
Well, i made CA's Onion Bhajis last night and i just had to come on here and comment about them.
They are absolutely 'SPOT ON'! No word of a lie,just like the  ones from the Take' away

Glad you found them to your liking Wickerman 

Quote from: Wickerman
although it states adding 50ml water,i found you really didn't need it

Good call Wickerman, as you say, I agree it doesn't need the water.

Made some of CA's onion Bhajis tonight and had the camera handy,so,,,well you know how it is.
Anyway.
I always go with the second fry method-the first fry at 160c for 4 minutes,then allow to cool down completely ,then in again at 160c for another 4 minutes.(they also freeze very well after the initial 
fry)
This always ensures the middle is fully cooked(i'm not saying it isn't cooked if you following CA's method,but it's how i always do my Bhajis.)
The first picture is after the first fry.
The second picture is the finished Bhajis,with a side dish of CA's chicken Korma,Blades tarka dal and some pilau rice.
In my haste i forgot the popadoms.
Noooooo!
PS. it tasted great.

http://oi39.tinypic.com/35hpkhx.jpg
...........
http://oi44.tinypic.com/2qnm6hh.jpg

Looks great - i could just dig into that for breakfast - mouth watering

best, Rich

@wickerman ... those onion bhajis look better than any I've bought from a restaurant ... well done !! 

I've tried CA's bhajis too and although they tasted superb they didn't look as good as yours so it must be my technique that needs further attention !     

Thank you for your  kind words
Colin,i always use my hands to shape them.
I used to use two spoon,but i find if you 'Wet' your hands,you can quite easily form them round.
Just remember to keep them wet.

Blast it!!
Burnt the whole batch 
Just bought a cheap fryer from Tesco and set it to 160.
The light went out and I dropped the first ball in....nothing, not a sizzler.
Took it out and turned it up to 190.
The light went out once again and dropped it in again.
Lots of sizzling this time.
Trouble was I got all my timing wrong and they all came out very dark.
I didn't taste the first batch either and carried on until the lot were finished.
Ive got a nasty acrid taste in my mouth after eating one. Must have had the temp of the oil too high.
All for the bin I think.

Must have another go. Maybe tomorrow.

you might have some nicely spiced oil though 

I have just realised that I may have used the wrong type of flour whichI  picked up from the asian store.
I have been using Chapati flour thinking that it was the suitable for making bhajis.

I have just bought some gram flour which has a recipe on the back and was the same type i used to use 10 or so years ago.
I don't how i got confused along the way.

Right, now to have another go.