Interesting recipe. The flesh of the limes quickly seems to disappear, leaving only the rind. No idea if I cooked it long enough but it's going to take a long time in storage for those lime skins to soften up I think. Very little end product to show for 2 whole limes.

I'll suspend judgement until I've been able to try some in context.

More likely birds eye. Serrano is pretty tame and likely to be disappointing if you're looking for a standard heat chilli used in BIR cookery.

Thanks for posting this up, I will give it a try on a much smaller scale.  Presumably boiling the mix in a saucepan would be equally good approach as I don't fancy microwave.

Has anyone a recipe for making lime pickle? Shouldn't be too hard I would have thought?

Ok, so an onion bhaji would be sliced onions mixed with gram flour and spices then bound together with minimal egg? And a pakora by comparison would be a wet batter made with gram flour, spices plus water and then whatever onion, potato, carrot, etc you want to add (am I right so far?)

So the difference would be the greater amount of water in pakora and possibly higher ratio of gram flour to onion ratio, also the inclusion of egg in bhaji? Is that correct? 

So is including potato, lentils, etc in an onion bhaji a no-no or is it really just the greater amount of batter which makes it into a pakora?

Still trying to get this figured out and sorry if it's a thread hijack.  I've just taken receipt of a new mandoline which promises to make veg prep for this kind of recipe easier than ever before and want to decide on a recipe to test with. I mean a good, BIR recipe.

Hi, can you please summarise the differences/ defining features of a BIR bhaji versus a Glasgow pakora as I don't know. Thank you. I'm trying to learn more about pakora and bhaji dishes in particular so this is quite interesting to me.

Bit thumbs up for this recipe! I thought 50g of gram flour sounded low for 1kg of chicken, but it was quite ok. Thanks for the recipe Gazman!

Ok gotcha, I misunderstood you Stephen but see your point entirely. Admin was online today so probably will pick up on this and comment.

Just to point out this could easily be just an automated feed run by a forum plugin pulling posts from the featured section (which drives the front page of the forum). Nothing sinister and no malign intent from admin, but ideally of course there would be some accreditation to the original author being carried over.

If you think your copyright is being infringed, worth keeping in mind the forum Ts&Cs almost certainly assign copyright of any posts you make to the forum owner, so admin in a way "owns" all content and can repost it wherever & whenever  ;D

So now I've cheered you all up....!

Bhajis are always one to make double the quantity you think you need! I make them to a recipe from someone's book. Can t remember the author but it's years old. Most recipes are imprecise anyway so you end up eyeballing the amount of gram flour, water, etc.

Frying twice might be the way most BIRs seem to do it but mine never last long enough for that.