Hi, Darthphall
I agree with you Asafoetida has a very strong taste
When you fry it in the hot oil in the beginning of the cooking its taste mellow and start smell like onion.
In some parts of India there are some people that don't eat onion or garlic ,because of that they use Asfoetida as a  substitute for them.
Thanks
Ghanna

Hi , Darthphall
Thank you
ghanna

Hi, Pete
I have seen one of them they are about 60cm in diameter , they are huge.
The only difficulty with them is when they want to wash them.
They wash them out side in the yard with a hose.
I can still smell the curry gravy when the hot water hit the pot,it is very nice.
It is very heavy as you said ,even when it is empty it is still heavy.
Some places hire them for wedding cooking, i think they are not expensive to buy.
Thanks
ghanna

Hi,IondonIHR
Thank you
Please come back and tell me if you like it
Thanks
ghanna

HI, Currymonster
There are different methods for pre-cooking the onions before you mix them with the other ingredients and make the bahiji her are some of them :
Some recipes boil the onion slices for a short time
Others just fry the onion slices until they are wilted. Please do not brown them
Some just cut the raw onion into slices ?( no boiling or frying )


A very nice spice recipe for onion bhaji :
20g coriander seeds
20g black peppercorns
20g turmeric
20g dry fenugreek leaves
10g chillies
10g cumin seeds

only dry ?roast the cumin seeds for less than 2 minutes while you move the seeds all the time over high heat. Please leave until it is completely cool.

Add the ?rest of the spices and grind in a coffee grinder until fine.


Chickpea flour
eggs
yogurt
fresh green chillies
Salt...to taste

Method :
choose which kind of onions you want to use ( from above ).
Add egg or eggs? ,it depend upon how many onions you are going to use
Add yogurt? ? ? ? ? ............................................................................
Add spices ( from above ) and fresh chillies to your taste ,......................
Add salt
Add fresh coriander leaves if you like them in your bhaiji
Add chickpea flour? to make not very stiff dough
mix together ?and leave for some time so the onion can soak some of the liquids, and the flavor to develop.
make into shape and fry in hot oil

enjoy
thanks
ghanna


If you do like the raw taste of onions don't use the boiled? or the? fried? onions just use raw onions.
Try not to make the bahiji too? big as you don't want it to be raw (not cooked ) in the middle, if it did happen just cook them for another minute or two in the microwave oven .

If you do like them crisp fry them for a short period first until they are just yellow.Leave them to get cool and then re-fry them again until they are brown.

Some recipes use some cornflour with the chickpea flour they say it make the onion bahiji crisper.but i didnot try it my self.

Hi,Pete
Thank you
I tried again and it is fine
thanks
ghanna

Hi ,Darthphall
I forget to ask you , is the curry leaves that important or i can do without it.? i do not really like it, i cannot smell or taste any curry in it  despite its name.
Thanks
ghanna

Hi, Joe2
I fully agree with you.
Thanks
ghanna

Hi,? George, Pete ,yellowfingers
A very few people saw how the curry gravy been made .
The only problem that after they see it , they don't want to talk about it .If they did talk it is not always in details.
Why ? No idea.
Thanks
ghanna

Hi ,Pete
I send you a personal message but it came back ,i don't know why .
Could you please tell me why? did you deleted the chicken jelly recipe from your thread.
Thank you in advance
ghanna