Quote from: Secret Santa on January 31, 2015, 05:14 PM
Mine turned out like london's as well and not all bubbly as some of the others have. The taste and texture seems good if not quite perfect - I used 60g sugar and that was just a tad sweet for me -  but I don't know what I've done wrong to not get the fantastic results I've seen elsewhere. Any ideas?

How much did you knead the dough? Too much kneading develops gluten and then the naan's don't seeem to rise right. Trick seems to be to mix just enough for the dough to come together then quit mixing.

Your post was about Balti Gav and a funny one liner isn't a problem. Phil's added nothing at all to the subject, there's the difference. Twice in one day I'm noticing Phil has issues with staying on topic.

The photos in the guardian article look completely frazzled and not at all well cooked, unlike Chewytikka's photos. I don't think I share the opinion of the article's author on what makes a good bhaji

Off topic Phil. Stick to discussing Balti cooking in this thread please.

If the balti pan is thin pressed steel I don't understand how it can retain enough heat to keep cooking once served at the table. Are we actually talking about some kind of cast iron sizzler plate?

Is this the pilau rice thread or the rambling nonsense one?

 Very nice. What temp to you fry the Bhajis at to get that appearance which I recognise from restaurant food? Slightly shrivelled almost but not oily and not singed. They look just right.

Nice. It seems to me the key to the dish is seasoning the lentils right when you precook them. It's easy to kill a dhansak when you add unseasoned precooked lentils. I've done it!

Thanks Garp, will try those. And fried, maybe I'll pass

Anyone got a good dipping sauce which goes well with pakoras?