Topic: Onion bhajis

[Stephen Lindsay]

If this is what Scots aspire to in BIR (or should that be SIR) they can keep it - blech!

We also aspire to deep fried Mars Bars in batter (non-BIR of course) 

[Garp]

I'm quite partial to a porridge bhuna, and lapping it up with my sporran. 

[Secret Santa]

and lapping it up with my sporran. 

Sporrnaaan surely!  ;D

[chewytikka]

Just in case anybody gets confused to what an old school BIR Onion Bhaji looks like, here's a
snap I took last night of a batch two thirds cooked, draining on the bench.



Made by Sarab, a retired Bengali Chef, helping out in his sons Take Away,
Even though I've made and watched tens of thousands of these being made over the years, It was still
interesting watching an old pro go at it, I did ask him why he added Green Capsicum to the mix,
Simple reply - We sell a lot and it makes them better than the next door TA's.

He also took a long time on the precook, with the oil on a moderate heat.
I was very impressed at the amount of care and attention given these humble Onion Bhajis.

Anyhoo, if your making these at home, this is what you should be aiming for, especially the pre-cook colour.
The precook should be yellow and the finished should be a golden crispy goodness.
cheers Chewy

[Garp]

Your opinion is welcome, Chewy, but not gospel  ;D

[Secret Santa]

Your opinion is welcome, Chewy, but not gospel  ;D

I have to agree with CT here garp. There are real onion bhajis like in CT's picture and then there is all the other stuff. I'd leave out the green pepper though, no onion bhaji purist would put that in, or potato, or any of the other strange things that seem to make up 'modern' bhajis.

[Garp]

So you agree, but don't agree?

Confused.com

[curryhell]

I'd leave out the green pepper though, no onion bhaji purist would put that in, or potato, or any of the other strange things that seem to make up 'modern' bhajis.

Sort of comment i would expected from our absent friend SS  :  Having made many portions of onion bhajis, IMHO the addition of potato, peppers lentils just adds to the eating experience and certainly does not detract from the traditional OB in any way.  I certainly receive no complaints when i serve up my offerings, and that includes positive comments from Indian work colleagues as well    which make me feel a little humble.  But each to their own  :
Great pics from both jb and CT of the tasty golden morsels