Topic: Crazy Onion Bhaji Recipe

[chriswg]

I ordered a takeaway from my favourite Indian restaurant in Fleet (The Dhanshiri) yesterday evening and it came with some absolutely wonderful onion bhajis. As I order from them a lot and they seem to know me quite well I thought I would phone them up to say what a lovely curry it was and to ask what it was in the Bhajis that made them taste so nice.

The chap I was speaking to wandered off to the kitchen to speak to the chefs to find out what went into them for me. When he came back his answer was staggering, I nearly dropped the phone!

Apparently apart from onions and gram flour there were only 3 ingredients. Haldi powder, potato and ... wait for it ... aubergine. I know there has been lots of talk on this forum with various curry recipes about less being more when it comes to spices, and maybe this is one of those times.

There was also salt and what I assume was coriander (could have been Methi but I don't think so). These were probably the best BIR bhajis I have had, if the recipe is re-creatable at home then I'll be a very happy man. I've already been to the shop to buy an aubergine and I have a batch of batter resting in the fridge as I type this. fingers crossed!!!!!

[chriswg]

Well the results were interesting and there is definite potential. The main problem was the amount of water that the aubergine let out. This meant I had to add in too much gram flour to get the required thickness which in turn led to cakey bhajis. They were also pretty bland so probably needed a lot more turmeric and coriander. I also think it would benefit from a few more spices regardless of what the Dhanshiri chef said.

On a positive note, I think the potato and aubergine did bring a new and very pleasant element to the bhajis. There was definitely a slightly rubbery texture to the bhajis that I don't usually get but which somehow felt right.

I used 1 large onion of about 200 grams, and about 50 grams of grated potato and 50 grams of grated aubergine.

Next time I make them I'll use my standard v1.1 recipe but add in these 2 extra ingredients and see what happens.

Has anyone else ever hear of a BIR using these ingredients? I wouldnt have thought many would use aubergine, but I bet quite a few do include the potato. It must be a cheap way to bulk out their batter.

[Secret Santa]

Has anyone else ever hear of a BIR using these ingredients? I wouldnt have thought many would use aubergine, but I bet quite a few do include the potato.

Never heard of it and frankly it sounds bonkers! I think the restaurant chap was either winding you up or just didn't understand what the chef was telling him.

If you add potato and aubergine it's no longer an onion bhaji, it's a mixed veg bhaji.

However, assuming just for a moment that there really is potato and aubergine in the bhaji I would say the aubergine would be precooked and pureed, so wouldn't be visible in the finished article. And the potato could in fact be potato flour. Both of those would make much more sense to me.

[JerryM]

what's Haldi powder - never come across it.

i'd add that there is no potato in the bhajis from my local BIR which i feel are as good as anywhere else. the only real difference in "taste" or quality in BIR's that i've experienced has been down that u can tell when they've been made fresh.

[matt3333]

what's Haldi powder - never come across it.
Tumeric
Matt

[chriswg]

When I was eating the finished product I couldn't see any potato or aubergine in the bhaji. I'm guessing as they were grated they ended up as part of the batter. I was also just completely guessing the amounts of everything so the odds of getting it right first time were very remote.

He was adamant that they used very few spices in the bhajis. The only one I can guarantee is in there was the Turmeric. Maybe is we put together a list of definate, probable and possible ingredients I can make a big batch of plain batter and add the spices one at a time until its just right. My list would be:

Definate:

Turmeric
Salt

Probable:

Paprika
Cumin
Garam Masala
Fennel Seeds
Fresh coriander

Possible

Onion Seeds
Cumin Seeds
Methi leaves
Asafoetida
Chilli powder
Ground coriander
Lemon juice
Grated potato

If people could let me know their thoughts on this it would be great. Once I have the list I'll begin experimenting.

Also, if anyone gets on well with their local BIR it would be really useful if you could ask what they put in their recipe.

[JerryM]

matt3333,

many thanks on the turmeric - u learn something every day

chriswg,

i tried the turmeric in the CP recipe when i made u're v1.0. i did not feel a big difference in taste and the colour is probably down to choice. it does not harm i guess. paprika is on my love list but it don't do much for me in a bhaji. i've seen cumin and garam in every recipe i've seen. i use lemon juice in CP's and it's fine. stick the potato in - why not in the pursuit u can always remove later (have u tried rosti). then it's the key bit for me what's getting that "BIR" taste. it could be the methi or the onion seed. the coriander and fennel were right up my street.

so my next go would be: salt, turmeric, cumin, garam, fennel, coriander, onion seed, lemon juice and i thought i'd never say it (for the time being only) methi, grated potato.

i'm on TA at mo (no base & resting) so don't mind having another 2nd opinion go this weekend if needed.