Razor's right, that's how they do it. It's a fried garlic and ghee mix that's brushed onto the naan.

As to asking chefs, I asked one once (when I was young and impressionable) how they got the rice to be green, red and yellow in the pilau; he told me it was different types of saffron...

Hi Chris

I've used gram flour before, there's not that much difference.

The restaurants were on the Wirral in Merseyside. They might've used gram flour but I never saw it. I know that every corner is cut to shave off costs so I reckon the BIRs I went into probably wouldn't use gram flour in a bhaji when you can get a good result with the plain flour you use in naans etc.

Try them out, they taste the part and cost pennies.

I fry them off in my bhaji / samosa fryer, the oil hasn't been changed for an age, this may change the taste.


I think some of the recipes here seem to be overcomplicated for what is, after all, a very simple starter.

I just stick a ton of chilli in and make them beans on toast...

No all purpose seasoning? How can you make a chilli without it? 

Cheers Bar

They're cheap and have an authentic taste. Most of the time you won't need to go to the shops as you'll have everything in to make them.

Enjoy.

VC

Cheers Mat, have a good Sunday, it's evening here 

Hi Josh

It's simply more economical, I've been in quite a few BIR kitchens and never seen gram flour. I've seen lots of plain flour though...

Nice looking curries HK, I may give that base a tryout for my next batch. Cheers.

Sometimes you wonder why you bothered...  :