Onion bhaji recipe - as promised

[chriswg]

Hi VC. Have you tried this recipe using gram flour? I'm really struggling to get my head round the plain flour. Every Bhaji recipe on the net, and every kitchen demo and indian chef spoken to all say they use gram flour. I don't even think it costs a lot more when bought in catering quantities.

Whereabouts are the restaurants you went in. It could be a regional difference.

[Vindaloo-crazy]

Hi Chris

I've used gram flour before, there's not that much difference.

The restaurants were on the Wirral in Merseyside. They might've used gram flour but I never saw it. I know that every corner is cut to shave off costs so I reckon the BIRs I went into probably wouldn't use gram flour in a bhaji when you can get a good result with the plain flour you use in naans etc.

Try them out, they taste the part and cost pennies.

I fry them off in my bhaji / samosa fryer, the oil hasn't been changed for an age, this may change the taste.


I think some of the recipes here seem to be overcomplicated for what is, after all, a very simple starter.

[Vindaloo-crazy]

As to asking chefs, I asked one once (when I was young and impressionable) how they got the rice to be green, red and yellow in the pilau; he told me it was different types of saffron...