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
Topic: Onion bhajis (Read 8380 times)
