Topic: OnionBhaji and Tandoori

[chewytikka]

On the Onion Bhaji theme.
Made a few last night, with traditional Mint sauce and Tamarind dip.
Also cooked a Tandoori Chicken Fillet for later, yum.





The Tandoori Chicken Fillet



cheers Chewy

[Invisible Mike]

Looks pukka chewy. I'm yet to find my go to bhaji recipe. They certainly look more like what I'm aiming for.

[Madrasandy]

Lovely well cooked bhajis, and a great golden colour. The chicken looks lovely deep red and full of flavour

[Sverige]

 Very nice. What temp to you fry the Bhajis at to get that appearance which I recognise from restaurant food? Slightly shrivelled almost but not oily and not singed. They look just right.

[LouP]

They look great Chewy. I love onion bhajis.

Mushroom Mike...This is my go to recipe.
http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/13/how-to-make-perfect-onion-bhajis

Lou

[Naga]

Very nice, Chewy. I really must get myself a decent deep-fat fryer as I'm a mug for pakora and bhajis. Nothing wrong with a plateful of tandoori meats either, now it springs to mind!

I'm murder at Indian buffets as I usually feast on the starters, leaving little room for the mains!

[Gav Iscon]

Look very good Chewy. I think my for next batch I'll have to try a bit green pepper in them or a bit green chilli pepper like Andy's. 

Its funny that I never really think to do them but after Garp setting the ball rolling last week and me wanting to try Haro Ghotras pakora (which was like a bhaji imo), once you've done them you think they are lovely and streets ahead of most bought ones and you wish you did them more often. 

[london]

All looks very tasty Chewy.

Gav,

Hari's are nice but CWG's are better IMO, the Aniseed seeds add a nice taste to them.

[chewytikka]

Thanks for the comments
I double cook OBhajis the same way I do my Restaurant style chips.

In the deep fat fryer, on 160 (No basket) submerged and flipped around a bit, until starting to colour.
about 3-4 minutes, remove and drain and do the next batch.

When you want to serve the Bhajis later, squeeze/crack the Bhaji open a little.

Deep fry again @170-80 about 2 minutes, place the basket on top of the Bhajis to keep them submerged.

These are now fully cooked, you just have to judge the colour to suit your liking. All DF fryers vary a little, so play about with it.

These Bhajis were double cooked in fresh oil in a wok, but just the same method, but with more judgement needed.

The radioactive Tandoori colour is down to Bright Red colouring (Balah)
cheers Chewy

[Secret Santa]

They look great Chewy. I love onion bhajis.

Mushroom Mike...This is my go to recipe.
http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/13/how-to-make-perfect-onion-bhajis

Lou

I just made some LouP and for me the flavour is far, far too subtle. They even seem to lack any bhaji smell. The texture produced by the gram/rice flour combo works very well though. I seem to recall that I had the same problem with LGW's bhajis that someone else here mentioned, i.e. lacking in any flavour.

As ever people's perception of what makes a good recipe is very variable and I dare say depends on what we're used to locally.