• May 26, 2019, 02:46 AM
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Author Topic: Dry Bhaji mix  (Read 576 times)

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Offline mickyp

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Re: Dry Bhaji mix
« Reply #10 on: May 13, 2019, 02:20 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.

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 :)

Offline mickyp

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Re: Dry Bhaji mix
« Reply #11 on: May 13, 2019, 02:22 PM »
........


Offline chewytikka

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Re: Dry Bhaji mix
« Reply #12 on: May 13, 2019, 02:43 PM »
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’t find it
anywhere on here. Will look for it in an archive. ;)
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 #13 on: May 20, 2019, 09:28 AM »
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?


 


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