would be nice to know your views on this. and why and which u prefer , i tend to use ghee most of the time for base mix's and oil for the cooked meal itself. when i need to knock one up

and use oil for me meat for pre cooking. and find onions cooked in ghee taste so much better when added to certain dish's than done in oil

your feedback may help me 'and other's, more understand when to use which and why & when . cause im still confused as some top chef's use oil & some dont

hi all

ive been using the 'stash' below for my bhaji's. but the problem is they seem to taste a bit 'bland'

1 LARGE ONION
GRAM FLOUR
TUMERIC
GROUND CUMIN
GROUND CORRIANDER
GARAM MASALA
CORIANDER
SALT

all mixed together with water and deep fried  :

can anyone recomend how i can pep it up some, or lmk how to go about the bhaji in the correct manner. or is there somthing missing from my stash. your help very much apreciated

CM