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Author Topic: Dry Bhaji mix  (Read 578 times)

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Offline mickyp

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Dry Bhaji mix
« on: May 07, 2019, 03:38 PM »
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.

Offline Donald Brasco

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Re: Dry Bhaji mix
« Reply #1 on: May 07, 2019, 04:28 PM »
Good tip thanks. Normally I end up with more spices stuck to my hands than stuck to the onion strips.
Man is an animal suspended in webs of significance that he himself has spun. Don't get caught in the web...


Offline mickyp

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Re: Dry Bhaji mix
« Reply #2 on: May 07, 2019, 07:11 PM »
wet your hands first, it will stop that.......honest :)

Offline chewytikka

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Re: Dry Bhaji mix
« Reply #3 on: May 07, 2019, 08:13 PM »
mickyp, that’s a standard BIR technique and well documented.
Always a good technique to learn in practice.

Your frying needs a bit work, (too hot)  ;D they look well frazzled in this photo. (Cinder Style)
In a BIR they are double fried, but with a golden result.

Tip: Deep fry at a constant 65 c for 4/5 mins, drain and keep aside.
Finish off when needed, deep fry at 75 c for 2 mins. ;)
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline mickyp

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Re: Dry Bhaji mix
« Reply #4 on: May 07, 2019, 08:36 PM »
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.
« Last Edit: May 07, 2019, 09:18 PM by mickyp »

Offline chewytikka

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Re: Dry Bhaji mix
« Reply #5 on: May 07, 2019, 09:49 PM »
Red Onions, Thatill be it for sure. ;)
Some that you get, have the same effect as beetroot.
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline mickyp

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Re: Dry Bhaji mix
« Reply #6 on: May 08, 2019, 10:40 AM »
I’m doing some more for my daughters house warming party this Saturday, I’ve got normal onions  for that so will take a pic, beetroot would be about right for the last lot lol

Offline Edwin Catflap

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Re: Dry Bhaji mix
« Reply #7 on: May 09, 2019, 12:46 PM »
Thats a really good tip as mine get more gloopy towards the end of the batch

Thanks

Offline chewytikka

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Re: Dry Bhaji mix
« Reply #8 on: May 13, 2019, 01:02 PM »
How its done in a BIR kitchen




Bucket of semi dry onion bhaji mix



Chef getting in the way



Into the hot vegetable oil



Deep Frying



Not quite fully cooked



Sample, Yes Please, Yum. ;D


BIR Onion Bhaji is the one item that is so easy peasy to cook at home.

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline Donald Brasco

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Re: Dry Bhaji mix
« Reply #9 on: May 13, 2019, 01:22 PM »
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.
Man is an animal suspended in webs of significance that he himself has spun. Don't get caught in the web...


 


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