I notice on the video that he slices some of the onions 'pole to pole' and the rest across. As with his 'evenly sliced' potato, I think he just chopped as quickly as possible to get to the end result. I am sure he employees more finesse when he's making them up normally. :

Next batch I make will be Thursday evening.

I'm not in Derby but welcome to the forum.

Quote from: Cory Ander on March 22, 2010, 01:54 AM
A curious addition, nevertheless, and one I haven't seen before.

It certainly was a curious addition, but more so, the small amount he actually used. Too small to impart any flavour surely. So in my mind the only thing left would be texture.

Texture is where I have always failed in my Onion Bhaji. The addition of the potato was curious but I failed to make it work with the twice cook method on my first attempt.

Looking at the Lentil and Chickpea perhaps some mashed chickpea might work.

CA, Lentils are not gram flour which is made from chick pea, forgive me, but I am surprised you do not know this.

Ray, is that the Pataks description? no wonder my test wasn't right.

You obviously got on with it better than I did, its definitely a step in the right direction. I also wonder if I over cooked the first cook. I have a couple of questions Chris:

1. Do you know how much gram flour you used?
2. Did you have the Pataks Kashmiri Masala or your own mix?
3. How do you compare the flavour to BIR Bhaji?

Cheers,

Malc.

Chris, if you haven't yet seen it, I did a test of these yesterday. : https://curry-recipes.co.uk/curry/index.php?topic=4417.msg40521;boardseen#new

He's obviously a jack of all trades master of none chef. He has a donar kebab machine, a pizza oven, etc.

The way he refers to "just like an Indian" suggests that he is not as dedicated to Indian as I would hope. Perhaps he has just learnt to encompass a wider trend, but in doing so, must cut corners elsewhere.

Quote from: Cory Ander on March 21, 2010, 12:13 PM

Quote from: Axe on March 21, 2010, 11:29 AM
Cumin seeds, Black mustard seeds, Fennel seeds, Nigella seeds, Fenugreek seeds

As I understand it, that's the traditional "panch phoran" mix Axe ("nigella" being "wild onion seeds").

Also see here:  https://curry-recipes.co.uk/curry/index.php?topic=1281.0

I understand it is traditionally used in vegetable dishes.  I use it in pilau rice (perhaps not to everyone's taste, I know).

The 'Nigella' thing always makes me laugh. I remember an episode of The Apprentice when they were tasked to buy Nigella Seeds. It was frustrating watching them clueless all the while i'm shouting at the screen "Onion Seeds", much to the wife's disdain. 

As for adding it to Pilau, my take on cooking as a whole is that no matter what you do or how you do it, if it is to your liking, it simply doesn't matter what others say.

Its all part of the journey.

Quote from: Cory Ander on March 21, 2010, 12:07 PM

Quote from: JerryM on March 21, 2010, 11:27 AM
CA,

how long do u think BIR's leave the bhaji mix before the 1st cooking........i could see BIR making in the evening for the next day.

I can see them preparing them anything from immediately before required to a few hours beforehand (i.e. in the afternoon, prior to the evening serving).  Not longer.

Well, i'm visiting my local on Thursday having been invited to watch as they make up 200 Onion Bhaji.  This will start late morning and I suspect is to provide for the weekends trade.

Chris, they look inviting indeed. Do you think the mix was to wet before you rolled or just right?

I also think the amount of precook time is essential not to over do.

Will these be the adjustments that you make?

Like you, I didn't keep an eye on my oil last night and the first batch got rather hot under the collar. lol

Its all good fun.

I have been researching Panch Puran Jerry. It would seem that this too has slight variations. Never easy this game is it!

Bearing in mind I had never seen this mix before and only had a very quick look into the jar I did identify Onion Seeds and Yellow Mustard Seeds. I concentrated on the black seeds as I thought there were two different types. I was then told the Jeera (Cumin) was in there and don't recall the two others.

The bulk of my searching on the internet throw up the following: Cumin seeds, Black mustard seeds, Fennel seeds, Nigella seeds, Fenugreek seeds.

The yellow colour is probably down to the Turmeric and aided by the mustard perhaps. What I am fairly sure about it, is that the colour will develop over the time the bhaji rests, having first been pre-cooked.

I had a go at making the video chefs Onion Bhaji last night, with potato as shown but cut properly into fine match sticks. I followed the recipe as close as I could. My only admission is that I had to research Kashmiri Masala and make it.

The results of the Bhaji were poor. Firstly, getting the mix consitency right was almost impossible. How he managed not to get covered in sticky mix is beyond me. I kept it as dry as I could.

On first cook they looked inviting but seem to hold quite a bit of oil. The smell was not usual for a BIR Bhaji more akin to a homemade Bhaji made without experience, if you get what I mean.

On second cook, after pulling them apart slightly, they browned very quickly and the batter hardened more so. They looked the part if nothing else. The smell still wasn't right and the inside was more overcooked than I had expected ir to be, they were not in the oil long.

Taste wise, well again the smell and taste was a complete let down as too was the consistency of the bhaji. I took note as the wife chose not to eat both, this never happens!

I served this with my go at CA's Tikka.

Please note that I do not use food colourings.

Onion Bhaji - 1st Cook




Soaking up the flavour CA's Marinade (without colouring)




Onion Bhaji - 2nd Cook




Finished Dish