Topic: Dipuraja's Onion Bhaji Recipe

[gazman1976]

ok not been on for a while as was in the process of moving house, now moved, made these tonight , very simple and easy to make , forgot the lentils lol , dont think they add anything to the dish as they tasted lovely , just like a bir in glasgow , scotland , made sum mint sauce also to go with it .

Cheers

[Secret Santa]

forgot the lentils lol , dont think they add anything to the dish as they tasted lovely

I'd agree with that Gazman and similarly I didn't find the potato in the IG bhaji did anything for it either (as per my expectation). To my mind anything which adds sogginess (lentils, potato) is a big no no in getting a well cooked crispy bhaji. I reckon it's not called an ONION bhaji for nothing.

[Malc.]

I didn't find the potato in the IG bhaji did anything for it either (as per my expectation). To my mind anything which adds sogginess (lentils, potato) is a big no no in getting a well cooked crispy bhaji. I reckon it's not called an ONION bhaji for nothing.

I am surprised to hear you say that, especially as we have now seen two very different BIR and TA add potato.

I found that the potato helps to make the bhaji lighter whilst permitting a stiffer batter to be used.

Of course, its all down to personal choice or opinion but I have been able to re-create the IG Bhaji at home, with perfect results. I suppose I am trying to defend the recipe having posted it, but mostly because I know it is the real thing.

[gazman1976]

i know the potato is used in Glasgow BIR's , i am making more later today after the football , anyone got a good recipe for a spicy sauce to go with it, looking for something really nice, used the mint sauce but not a big fan .

[chriswg]

SS - if you cant get a decent crispy bhaji with potato in it then you have to have a look at your method, not the ingredients. We are up to about 6 out of 6 BIR's saying they use potato in their bhajis. If I were you I'd keep it in, but try out different ways and oil temperatures until you get the desired result.

Gaz - Why not knock up a bowl of Vindaloo sauce to dip the bhajis in. Thats my personal favourite. I'm not a fan of mint sauce.

[gazman1976]

do u have a recipe for it then chris ?

[Secret Santa]

SS - if you cant get a decent crispy bhaji with potato in it then you have to have a look at your method, not the ingredients.

I think we'll have to agree to disagree about this one chris. If you look at it logically by the time those slithers of potato have cooked, you've got very thin chips in your bhaji - that makes no sense to me.

I made perfectly cooked bhajis with only onion in them and that's pretty much all that I need. The potato version added nothing in terms of taste or texture - so why bother? 

I'd compare it to using Pataks pastes in BIR curries. Just because 6 out of 6 BIRs use it in their curries doesn't mean that that's what I want to copy!

[chriswg]

Gazman - If you dont have any base available go for a quick CIAH - http://www.curry-recipes.co.uk/curry/index.php?topic=3721.0 - 1 heaped tsp chilli powder should be hot enough if you add the chilli powder and fresh chillies in the base.

SS - you shouldn't be able to see the potato in the bhajis, or even really know they are there. They just disintegrate into the batter keeping it light and tasty. If it isn't to your taste then fair enough, no point cooking what you don't like. I do firmly believe it is essential to achieve proper BIR quality.

[Cory Ander]

(lentils, potato) is a big no no......I reckon it's not called an ONION bhaji for nothing.

I have to say I agree.  I am suprised to see onion bhajis that have potato (and/or whole lentils) in them.  Maybe it's a modern day (or even a Scottish BIR) thing, but I have never seen it (or detected it) before.

[Malc.]

I am suprised to see onion bhajis that have potato (and/or whole lentils) in them.  Maybe it's a modern day (or even a Scottish BIR) thing, but I have never seen it (or detected it) before.

That is precisely what I thought right up to the point I saw it added. I can't tell you how surprised I was but suddenly it all made sense.

All my attempts at making Bhaji prior to this had been ok but never did resemble a BIR Bhaji. Not matter how hard I tried, I could never get the centre to the consistency that I wanted and always ended up with a loose almost tasteless ball of overcooked onion or a heavy under cooked cakey centre.

The IG Bhaji Demo gave me the recipe and the methodology and the result was delicious. Having broken the Restaurant quantities down I did have to refine it a little bit but eventually was able to produce perfect Bhaji almost identical in texture to the IG Bhaji.

If nothing else, it certainly opened my mind up.

SS, do you have any photo's of your recent Onion Bhaji?

Gazman, perhaps you could make the Bhaji spicy and make more use of the mint sauce. I sometimes add chopped red and green chilli to add that extra kick.