In my pakora...
whole baby button mushrooms rolled around in a dish with pataks tikka paste, dipped into a shlightly thinner batter mix and fried twice like the bahji.
My std pre cooked chicken tikka pieces in same batter mix, or if i'm really lazy a packet of frozen chicken tika pieces from iceland.

I also add a spoon of pataks to my onions before adding them to the batter as they look so pale and unloved.

ohh to have a tandoor to experiment with 

You lucky bu**er.

Your tikka looks really good!

I just made them cause I was bored and wanted to improve my previous recipe (and a few at work asked for some samples to taste cause they get sick of hearing me gloat)

I used the same batter mix for the bahji's and the pakora, just used corriander seeds in the bahji and  cumin seeds in the pakora.


Ingredients

140g gram flour
1tsp salt
1/2 tsp garam masala
1/2 tsp all purpose spice mix
1tsp ground cumin
1tsp ground turmeric
1tsp bicarbonate of soda
1tsp chilli powder
2tsp lemon juice
2tbsp vegetable or groundnut oil, plus enough for deep-frying
2-8tbsp water
2 onions, thinly sliced
2tsp coriander or cumin seeds, lightly crushed


Method
Sift the gram flour, salt, cumin, turmeric, bicarbonate of soda, garam masala, seasoning and chilli powder into a large bowl.
Mix in the lemon juice and oil and then very gradually stir in just enough water to form a thick batter. Now mix in the onions and the crushed coriander/cumin seeds.
Allow the onions to 'sweat' in the batter for 1/2 hr before cooking. Mix well as the batter thins down.

Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 170C.
Without overcrowding the pan, drop in spoonfuls of the onion mixture and fry for 2 minutes. Then use tongs to flip the bhajis over and continue frying for a further 2 minutes or until golden brown.

Immediately remove the bhajis from the oil and allow to cool.
Heat oil back up to 190c and fry the bhajis again for 30 seconds or so to crisp them up and lose the oil in them.
shake em dry and roll em on a kitchen towel.
Enjoy!

That Roshun Mirchi Moshla looks delicious!

I cant wait to cook my next curry after reading all about the Az experience, I have always been very cautious and probarbly undercooked my spices nearly ever time.

I got home from work to an empty house so decided to make some finger food..



Appologies for the crap phone pic but my daughter has swanned off with the digi.

I'm loving this episode of Cr0 .... I envy all of you that made the effort and went. 

Looking forward to some Az tutorial threads for the recipes you guys trialed.

My local asian store is ?2.99 for 10kg
I only found this shop recently after my wife asked her asian boss where I could get gram flour from and i was like a kid in a sweet shop when i got in there.
They have EVERYTHING !!!  ;D

...another lover of methi leaves here ... can't help adding them to everything  ;D

Welcome!
I'm sure with plenty of reading and patience you will soon be making food as good as your local TA.

It may have been my choice of wine, a Roja, but although the meal was nice it wasn't awesome iyswim.

Using 1/2 a pint of my hombrew pale ale gives a much rounder, less harsh, flavour to the dish...  maybe the Roja was too rich, or I used too much.