CA's Onion Bhajis

[DeeDee]

I've done Onion Bhajis before but this was my first try with CA's recipe. 

My verdict: Bloomin' marvelous!!

This will be my default OB setting from now on. :-)

Pictured here with Tandoori Raita.

[976bar]

I want those for breakfast!!  ;D

[skronk]

Looking really good there. Yum yum !

[Petrolhead360]

Hi Dee Dee,
I want to try CA's bhaji recipe on bank holiday Monday (now that I've got the correct flour )
Did you use the original recipe as it appears at the start of the thread or make any adjustments?

Cheers

[976bar]

I had a go at these this morning. After I had cooked the first 3 I found that they were still not quite cooked in the middle so for the rest of the batch I adopted C2GO's method of deep drying them at 160 C for about 3 minutes, then removing them from the fryer and whilst resting them on some paper towel I used an ordinary knife to make  a slit into the middle, then returned them to the deep fryer for about another 2 minutes. This did the job and they were perfectly cooked on the inside.

As for the recipe itself, the batter is fantastic, nice crisp bhajis on the outside with a little bite on the inside, but I am afraid there was too much lemon Juice and Garam Masala for my personal liking. Next time I will reduce the lemon juice to 1 tbsp (you can still use a wedge of lemon afterwards) and 1/2 the amount of Garam Masala.

However, I did like the fennel & cumin seeds so I might double the amount next time too

Great recipe for Bhaji's CA I'm impressed

[DeeDee]

Petrolhead360,

I amended the recipe ever so slightly, as mentioned in my debrief <a href="https://curry-recipes.co.uk/curry/index.php?topic=1820.msg74858;topicseen#msg74858">here</a>.

I basically just changed how you read the ingredients as I found the Essential / Optional a bit confusing in real time.

I also used less water / more besam to get the result I was after.

:-)

[DeeDee]

976bar,

Greetings from sunny Arizona!!

Those bhajis look great!! Mine look more like radiated spiders from mars (cue the song). 

I think bhajis will always be wonderfully varied because
1. They're lumpy
2. People have different water in different parts of the world (hard soft)
3. Different deep fat fryers have different temperatures
4. Directions like "two tablespoons (or similar) to mould the batter into a rough ball shape" could result in a bhaji the size of a ping pong ball or the size of grapefruit.  One man's "handful" is another man's "how much?!?!"
:-)

[Ramirez]

Looks fantastic 976bar 

What recipe do you use for your mint sauce?

[976bar]

Looks fantastic 976bar 

What recipe do you use for your mint sauce?

Hi Ramirez,

I used the tandoori mint raita as per CA's recipe, although I had run out of Amchoor, it still tasted really nice and I've learned not to put all the Greek Yogurt in the blender otherwise it comes out too runny. Just a tbsp or 2 in the blender then once that lot has been blended, spoon in the rest of the thick Greek yogurt for a thicker consistency

[DeeDee]

Re: the Tandoori Raita.

I'm not a culinary scientist but something definitely goes wrong with yogurt in a blender.    I don't even use a blender anymore.  Just a whisk.