Topic: What do we KNOW about BIR Onion Bhajis?

[Cory Ander]

Hes already Jumped 

You wish!  ;D

[Cory Ander]

Instead of arguing about pesky potatoes, why not try it?
Regards,
NR

Simply put NR, I am quite happy with the ones I make and I have seen nothing that otherwise convinces me to change....not potatoes, not buckwheat flour (clearly a north american thing anyway), not oven cooking, not olive oil, not gluten free, not tomato puree.....

...not cherries, not pears, not peaches, not bananas.... :

[chriswg]

CA - I was under the impression that the point of this forum was to discover the secrets of BIR cooking and share that information around. The last 3 actual genuine BIR head chefs that I have spoken to all put potato in their Onion Bhajis.

None of them mentioned adding Yoghurt or Mint as your attempt suggests. I think the potato does the same job as the yoghurt in that in improves the consistency of the batter and allows you to make it sticky without having too much gram flour. The potato, however, doesn't give the sour taste that the yoghurt does. And yes - I have tried your recipe with the yoghurt in.

[Cory Ander]

CA - I was under the impression that the point of this forum was to discover the secrets of BIR cooking and share that information around

I agree.  But I can't (and won't) accept that potatoes in a plain onion bhaji is part of that.  Unless others can substantiate your claims?

The last 3 actual genuine BIR head chefs that I have spoken to all put potato in their Onion Bhajis

Sorry, I don't believe it.

None of them mentioned adding Yoghurt or Mint

So?  Have you tried simply omitting them?  What did you find?

as your attempt suggests

"attempt"...right  :

I think the potato does the same job as the yoghurt in that in improves the consistency of the batter and allows you to make it sticky without having too much gram flour

I think you're wrong.  Gram flour is surely sticky enough and stickiest of all.

The potato, however, doesn't give the sour taste that the yoghurt does

No, it's potato after all.  Have you tried it with leaving the yoghurt out?  I can accept that.

And yes - I have tried your recipe with the yoghurt in.

Ditto.  And? 

And which other recipes have you tried?

[chriswg]

What is your local BIR CA? I'll give them a call and ask if they do.

I have tried yours, CP's and about a dozen from websites and books as well as another 20 versions from my own experiments. I came closest a couple of days ago but still only at 80% for taste and 90% for consistency. I'm sure I can get the consistency up to 100% with a very light salting before adding the flour.

[Cory Ander]

Look Chris,

This forum is about BIR cooking.  It's not about North American cooking and it's not about traditional Indian cooking.

As far as onion bhajis are concerned, there are a number of recipes already on this forum that adequately replicate typical BIR onion bhajis.  None of them include some of the ingredients that this thread (and you, in particular) so far mentions.

To my mind, flavour is generally not an issue.  The main outstanding issue is how to make them crispy and cooked throughout.  To my mind, the solution primarily involves frying them twice.  And/or maybe adding rice flour.  And/or maybe adding potato flour.  Though, to be honest, I've tried this (the rice flour) and not noticed a significant difference.

From my own experience, I find that adding sugar to a basic mix (e.g. onions, gram flour, spices) makes a huge difference to the flavour.

Nuff said I think Chris.

Other than that, many (basic) onion bhaji recipes here are "spot on".

Have you also tried CP's?  What did you think?  Missed the potato did you?  :

[chriswg]

I've not tried adding sugar to the spice mix, only soaking the onions in the sugared water. I'll give it a go next time.

I have tried CP's with and without potato - I preferred it with obviously! I think it is very good but not enough flavour for me.

Have you ever tried marinading the onions in the spices for a long time (4 hours+ or overnight)? I think that could help with the taste of the onions and it is quite possible a BIR would make up the mix in the morning and cook them off in the afternoon. What do you think? If anyone has tried it, let me know.

[George]

Cory - Only one of the restaurants advertised the bhaji as having potato in, but all 3 did.

Chris - the people in BIRs are notorious, in my mind, for passing on white lies and other misinformation when asked what's in their dishes. One of the best ways might be to say you're allergic to potato and seek confirmation that onion bhajis don't have any more than a trace element. Then they might tell you. Perhaps this would only work in BIRs where you are not already known.  Good luck with your search for perfection.

[haldi]

I know loads about onion bhajees
I've seen them made again and again, first hand
One very important factor is the freshness of the oil, they are cooked in
If it's new oil, they need to be cooked at a lower temperature, or the outsides will cook too quickly

They are cooked in a deep pan fryer

Here is one recipe I saw:-

This made about 16 bhajees
 
Finely sliced onions (perhaps six)
Half a takeaway carton of restaurant spice mix
A handful of salt
1 desert spoon ground cumin
1 desert spoon ground coriander
? a bunch of fresh chopped coriander
2 eggs
1 desert spoon baking powder
Gram flour (same volume as the onion mix)
Water to get mix to a slightly sticky blend

Firstly thoroughly mix the onion, spices, & fresh coriander.
Then add the eggs & mix again.
Then add the baking powder and gram flour and mix again.
Add water "little by little" to get right consistancy

Lightly form an onion ball in your hands.
Do not press hard together.
Cook in heated oil until ? done (about 5 minutes)
The baking powder makes them expand a lot bigger

The bhajees are left like this until ordered
Chef then takes a 3/4 pre cooked bhajee and slightly crushes it.
He reheats the bhajee in the deep pan fryer for a minute, and serves

[Secret Santa]

Half a takeaway carton of restaurant spice mix

That strikes me as a very large amount of spice for the amount of onions used, unless they are giant onions?