Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: mickyp on May 07, 2019, 03:38 PM
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I made some onion Bhaji's up last weekend and mixed up the spices and covered the onions before adding rice flour and Gram flour, no water was used i let the mix sit for ten mins to allow the salt to draw moisture from the onions.
Doing this i found i didn't have the situation where the mix seemed to keep getting wetter, for me the mix seemed a bit more stable.
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Good tip thanks. Normally I end up with more spices stuck to my hands than stuck to the onion strips.
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wet your hands first, it will stop that.......honest :)
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mickyp, that
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I did double fry at 160, but they are Red Onions, i have found them to look look a bit darker, thanks for your comments and advice tho.
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Red Onions, Thatill be it for sure. ;)
Some that you get, have the same effect as beetroot.
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I
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Thats a really good tip as mine get more gloopy towards the end of the batch
Thanks
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How its done in a BIR kitchen
(http://www.curry-recipes.co.uk/imagehost/pics/9a78e0567af24a5f66daf8bcab2fa8f5.jpg) (http://www.curry-recipes.co.uk/imagehost/#9a78e0567af24a5f66daf8bcab2fa8f5.jpg)
Bucket of semi dry onion bhaji mix
(http://www.curry-recipes.co.uk/imagehost/pics/378679cd1449bf1fc529cace4d398900.jpg) (http://www.curry-recipes.co.uk/imagehost/#378679cd1449bf1fc529cace4d398900.jpg)
Chef getting in the way
(http://www.curry-recipes.co.uk/imagehost/pics/d8bb93d0f1376ea87a4498fb5dd04696.jpeg) (http://www.curry-recipes.co.uk/imagehost/#d8bb93d0f1376ea87a4498fb5dd04696.jpeg)
Into the hot vegetable oil
(http://www.curry-recipes.co.uk/imagehost/pics/0c1bb99a2bcb71bbf5daaa7af5383466.jpeg) (http://www.curry-recipes.co.uk/imagehost/#0c1bb99a2bcb71bbf5daaa7af5383466.jpeg)
Deep Frying
(http://www.curry-recipes.co.uk/imagehost/pics/ac676ddf8809bad9fac6a64b6ce0cb0b.jpeg) (http://www.curry-recipes.co.uk/imagehost/#ac676ddf8809bad9fac6a64b6ce0cb0b.jpeg)
Not quite fully cooked
(http://www.curry-recipes.co.uk/imagehost/pics/0f443b186f2c4d8ba3bcc41dc6123064.jpeg) (http://www.curry-recipes.co.uk/imagehost/#0f443b186f2c4d8ba3bcc41dc6123064.jpeg)
Sample, Yes Please, Yum. ;D
BIR Onion Bhaji is the one item that is so easy peasy to cook at home.
cheers Chewy
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What should the ratio be between gram flour and onion, by weight please? Spices, etc I can probably eyeball, but it seems to me the key to success will be getting the basic proportions right.
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What should the ratio be between gram flour and onion, by weight please? Spices, etc I can probably eyeball, but it seems to me the key to success will be getting the basic proportions right.
Do you know that is so anoying, whenever i look at video's of restaurants making onion bhaji's its all about buckets and chucking stuff in.
For 500g of onions i have been using 6/7 TBL spoons of Gram and 2/3 of rice flour.
now legging it incase CT comes back :)
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........
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Easily annoyed and a bit odd ;D ;D :o
DB
Yet another freeform BIR recipe
If your new to making Bhajis
Just start off with 4 medium sliced onions (about 600gms)
200gms of Gram flour (Besan)
I did a full run through on this in 2015, but I can
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Sometimes you see recipe's that say eggs before flour, some eggs after the flour, i expect we have all seen videos where the ingredients are all poured in and then mixed with the fingertips, how does that work? getting the mix even, i sieve the flour on and shuffle the onions about to try and get an even coating, when i see the flour just dumped in and mixed it makes me wonder if i am wasting my time, any thoughts on this?