Thank you for your  kind words
Colin,i always use my hands to shape them.
I used to use two spoon,but i find if you 'Wet' your hands,you can quite easily form them round.
Just remember to keep them wet.

Made some of CA's onion Bhajis tonight and had the camera handy,so,,,well you know how it is.
Anyway.
I always go with the second fry method-the first fry at 160c for 4 minutes,then allow to cool down completely ,then in again at 160c for another 4 minutes.(they also freeze very well after the initial 
fry)
This always ensures the middle is fully cooked(i'm not saying it isn't cooked if you following CA's method,but it's how i always do my Bhajis.)
The first picture is after the first fry.
The second picture is the finished Bhajis,with a side dish of CA's chicken Korma,Blades tarka dal and some pilau rice.
In my haste i forgot the popadoms.
Noooooo!
PS. it tasted great.

http://oi39.tinypic.com/35hpkhx.jpg
...........
http://oi44.tinypic.com/2qnm6hh.jpg

looks good enough to eat your food off

Thank you Curryhell. 
I must've missed  your earlier post,but have now been brought up to date. 
I just this evening made a batch of CA's base gravy. 
The missus keeps pestering me for a korma,and having only abdulmohed's base in the freezer(which is 6 chillies too hot for a  Korma IMO),,i gave in and made a different batch. 
I must say I'm quite looking forward to making a Korma, and maybe in the week Ca's Chicken Bhoona. 
*I say 'Chicken',but really  we're all vegetarians,so i  substitute with whatever's on hand,be it- Quorn,Tofu,Paneer or abdulmohed's  Pre cooked mixed vegetables  ( recipe which is fantastic, and i believe is on  page 9 of this thread)
 
So i shall be giving the enhanced base a go in a few weeks and will follow the recipe to the letter. 
Looks the business btw.
All the best.

Gas here.

@ 976bar.
Hi.
I'm after a good Korma and was also thinking about using CA's Chicken Korma recipe.
Can you tell me if you also use his base gravy with your Korma recipe?
I know it's not always a good idea to mix recipes with different bases,but i still have quite a bit of abdulmohed's gravy left in my freezer,(minus the 6 chillis)and was wondering if that may work,or would i be better making  a batch of  CA's base?


@DalPuri.
Hi.
Your sauce also sounds very good.
Decisions,decisions..

Thanks.

Undoubtedly the best video on youtube.
I'm starving!

That's the way to do it.

Love it!
Please keep us updated  ;D

Some nice 'Singe work' there,chewytikka. 
It's surprising how far you can go without burning,even on a high gas flame.
I had a go tonight with Abdul's madras,and like you, i start with a tarka and follow with g&g, tom paste,lemon and spices.
After about a  minute or so of singeing,i got a full whack right up my nose,so took that as my  cue to proceed to the next stage.
The spices weren't burnt,but some of the onion from the tarka was starting to go a little,so i put my first ladle of gravy in.
Finished the curry and ate.
And very nice it was too.
There was a definite improvement,but not the WOW factor i was expecting(maybe i've always been singeing the spices to a certain degree but just never noticed?)
I will try and take it a little further next time and maybe add the tom paste/spices before the tarka's fully cooked out;That way i wont risk burning it.
Oh before i go,chewytikka,could you please tell me what  your Tomato paste is diluted to ?
Thanks.