Quote from: Peripatetic Phil on February 19, 2020, 08:29 AM
Is there really no oil in your take on Patak's tandoori paste, Romain ?  Although I have none in the cupboard at the moment, I seem to recall that when I had some in the past, it did have a fairly obvious oil content (mustard oil, if I remember correctly), so I was surprised to find none in your recipe.  I do have a catering size Patak's kebab paste in the cupboard, and the oil in that is very obvious, which is why/how I can (and do) store it at room temperature for years after its "best by" date ...

I have even topped up the oil, and yep keep it for ages to mature

Quote from: romain on February 19, 2020, 01:14 AM
Last week I had a reader tell me that Patak's has discontinued it's tandoori paste in the UK and I have a friend in Australia who reports the same there. I thought I'd give doing a copycat recipe a go as a public service .

I think I got very close. Slightly better to my palate but close. It's still available here and still listed on the Patak's Canada website curiously. Took me a few days as tasting tandoori paste straight from the jar is a palate blowing experience...

If anyone is interested the recipe for the copycat tandoori paste is available now.

As far as I

Yeah Misty's are fine, i might add a couple of chopped chillies to the mix as per Latif's to give a little kick. I dont know if i am being over critical but when you see Latif put in a ts of salt in most of it goes to one place and i can't think how mixing it a bit can get it everywhere to draw the water from the onions.
In the past i have seen chefs throw the salt into the bowl so you get a spread, the same rule must apply for all the ther spices as well, if they are not mixed properly how will every bhaji be the same.
Lol maybe your family got the good ones and you got a wrong'un

Quote from Livo
The bhajis mix was a cross between this threads main recipe, Misty Ricardo's and Latif's.  I also chose to produce flat bhajis (dipuraja video style) to help ensure even cooking.  They were tasty. The family enjoyed them, but I again say that I'm a bit underwhelmed by them. I just don't experience any euphoria from onion bhajis. They are good but nothing amazing.

They look good Livo, i use Misty's recipe and find them tasty, all my family like them, if you find they lack taste you can always up the spices, next time i might grind the fennel seeds a bit as the taste of a whole seed can be dominant.

Quote from: noble ox on February 16, 2020, 09:09 AM

Quote from: mickyp on February 15, 2020, 06:51 PM
Good effort and welcome, don't forget you can freeze em rather than scoffing, i agree with you on the smell of them, unfortunately ive been banished to cooking them outside

mickyp.
There is a method of cooking onion bargees without deep frying
Fry the batch of onions in a pan then put in a bowl  add spices gram flour and water
Heat oven then put in oven tray with a sheet of baking paper with a spoon put dollops of onion mix on tray cook for 10 mins then remove and spray with a little oil cook for another 5 mins till done healthier not so oily and almost odour free

Hi Noble, thanks for that, personally i love the smell especially outside where the overhead hob vent outlet is, from there it wafts down the road

Jon I agree with you entirely, nothing winds me up more than seeing a recipe with 1 large onion, three medium carrots, a pinch of salt and a dash of worcester sauce grrrrrrrammmmms please.

With some things though as Phil say's there are so many variables,  dont try to make a large batch unless you really know what you are doing.

Also what i will say is after making some very bad ones and also might i say very good ones restaurants certainly have bad days at making them as well.

Small batches is the way to go, 12 at a time ish.

Yep good luck Livo, the main things i have found important is stable oil temp, using a fair amount gives better temperature stability and also the consistancy of the mix, mixing all the spices including the salt and let the salt draw out the water from the onions, ...then add the gram and rice flour or whatever you are using until you have a sticky mix, golf ball size dollops in my experience has been best.
Give em all a short dip until light gold and fish them out, they will still cook for a bit, then give them all a second go to finish no more than 4 /5 at a time. good luck

Good effort and welcome, don't forget you can freeze em rather than scoffing, i agree with you on the smell of them, unfortunately ive been banished to cooking them outside

Quote from: Onions on February 13, 2020, 08:08 PM

Quote from: livo on January 26, 2020, 02:37 AM
I do believe we actually had one SS.  Maybe even more than one over the years.
Some tough rubbery marinated chicken pieces, off the bone, done in the tandoor (or under the grill on skewers) anybody?

Mmmm bombay duck   

And chicken off the bone? You must pay 25p extra 

I remember having to pay extra for off the bone lol

Quote from: Peripatetic Phil on February 12, 2020, 05:06 PM

Quote from: noble ox on February 12, 2020, 03:36 PMSS............Read the post again slowly ....You might notice cook chicken for 8 mins then finish off for 5 mins = 13 mins

NO :  Read the post again slowly