Hi there! 
In Pat Chapman's 'New Curry Bible' (which I'm quite aware is pretty identical to the 'old' one!) he has two recipes for onion bhajis - one using a traditional batter and one using what he calls typical restaurant batter.
I had a go last night at the trad one simply because the list of ingredients was twice as long and sounded more interesting:
In Pat Chapman's 'New Curry Bible' (which I'm quite aware is pretty identical to the 'old' one!) he has two recipes for onion bhajis - one using a traditional batter and one using what he calls typical restaurant batter.
I had a go last night at the trad one simply because the list of ingredients was twice as long and sounded more interesting:
- 85 g gram flour
2 garlic cloves chopped
1 tbs curry masala - his own 15 spice version
1 tbs lemon juice
1 tsp garam masala - again he has his own version
1/2 tsp lovage seeds
1/2 tsp roasted cummin seeds
1 tsp dried fenugreek leaves
1 tbs chopped fresh mint
2 tbs chopped fresh coriander leaves
1 tsp aromatic salt - you guessed it Pat has his own version here too!
I also added 4 tbs of natural yoghurt which is actually in his 'restaurant version'.
The results were very good indeed.
I was really pleased. I served the bhajis on a bed of rocket with a wedge of lemon and a goodly helping of CA's mint raita.
I know some people are not Pat Chapman fans but I have to say this is a recipe worth trying.
Incidently the instructions are the same as for pretty much all bhajis:
- Mix all ingredients together (except onion) & add water till you get a thick batter that drops sluggishly off the spoon.
- Mix in the onion and leave for 10 mins.
- Scoop out an eighth of the mixture & place carefully in the oil - repeat for the rest of mixture (allowing 15 secs between each scoop so the oil keeps it's temperature).
- Fry for 10 mins then remove from oil and drain on kitchen towel.
ENJOY ;D
All the best,
Astronick