CH - great looking Bhajis.
The problem I've found is that age old one of getting them cooked on the inside without cooking the outside to something resembling charcoal. How do you ensure the outside is cooked and you still retain that lovely golden red colour?
Also is there much water in your mix? I've done the thing where you put little to no water in and let the onions release their juices into the flour. However my g/f described them as "sinkers" so clearly this made them much too heavy overall! Any thoughts on how to avoid this?
A common problem SL. Oil temp is critical to achieving this i believe. I don't have any modern gadgets for deep frying, just my korai and my eyes. I simply test the temp of the oil as i am bringing it to heat using a piece of onion, or poppadum, drop it in and when it springs straight up then is the time i start cooking it, not altering my hob settings.
Re, water, i didn't add any as enough comes from the onions other than when i was shaping them, and not very much then. Maybe the secret, as often said, is not to squeeze them too much to achieve the bhaji, trying to keep the mixture loose enough to allow oil in but tight enough to keep the bhaji together. I think the bigger the bhaji the bigger the vessel needs to be to cook it, unless you want to fry them one or two at a time. Mine are average size which enables me to fry 5 - 6 at once in my korai. Maybe, again, it's one of those things where practice makes perfect
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Topic: BIR onion bhajis (Read 6893 times)
