Topic: Dry Bhaji mix

[mickyp]

I made some onion Bhaji's up last weekend and mixed up the spices and covered the onions before adding rice flour and Gram flour, no water was used i let the mix sit for ten mins to allow the salt to draw moisture from the onions.
Doing this i found i didn't have the situation where the mix seemed to keep getting wetter, for me the mix seemed a bit more stable.

[Donald Brasco]

Good tip thanks. Normally I end up with more spices stuck to my hands than stuck to the onion strips.

[mickyp]

wet your hands first, it will stop that.......honest

[chewytikka]

mickyp, that

[mickyp]

I did double fry at 160, but they are Red Onions, i have found them to look look a bit darker, thanks for your comments and advice tho.

[chewytikka]

Red Onions, Thatill be it for sure.
Some that you get, have the same effect as beetroot.

[mickyp]

I

[Edwin Catflap]

Thats a really good tip as mine get more gloopy towards the end of the batch

Thanks

[chewytikka]

How its done in a BIR kitchen




Bucket of semi dry onion bhaji mix



Chef getting in the way



Into the hot vegetable oil



Deep Frying



Not quite fully cooked



Sample, Yes Please, Yum. ;D


BIR Onion Bhaji is the one item that is so easy peasy to cook at home.

cheers Chewy

[Donald Brasco]

What should the ratio be between gram flour and onion, by weight please? Spices, etc I can probably eyeball, but it seems to me the key to success will be getting the basic proportions right.