Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: Cory Ander on May 06, 2007, 05:37 PM
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Background:
This is my recipe for Onion Bhajis.
I have divided the ingredients into those that I consider essential and those that I consider optional. I use all of them and I suggest that you do too, certainly on the first occasion. You can subsequently adjust the ingredients to your liking.
I have included some photographs of the process and the final product.
Makes about 10 Onion Bhajis (of about 8cm diameter)
Ingredients:
Essential:
- Oil for deep-fat frying
- 340g onions (thinly sliced into about 4cm long strips)
- 120g gram flour ("besan")
- 1 egg
- 3 tbsp Greek (or plain) yoghurt
- 3 tbsp fresh (or bottled) lemon juice
- 2 tsp garam masala (any decent one will do)
- 1 tsp salt
- About 50ml of water
Optional:
- 3 tsp sugar
- 1 tsp mint jelly
- 2 tsp dried fenugreek leaves (rubbed between fingers)
- 1 tbsp fresh coriander leaves (chopped)
- 1 tsp curry power (any decent one will do)
- 1/2 tsp chilli powder
- 1/2 tsp tumeric powder
- 1/2 tsp garlic powder
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- A few drops of yellow food colouring
Method:
1. Dissolve the mint jelly (if using) in a little warm water
2. Put the onions and gram flour into a large non-metallic bowl (together with the fenugreek leaves, fresh coriander, fennel seeds and cumin seeds, if using)
3. Mix the egg, yoghurt, lemon juice, garam masala and salt (together with the sugar, dissolved mint jelly, curry powder, chilli powder, tumeric powder, garlic powder and food colouring, if using)
4. Add the mixture from Step 3 to the onions and gram flour in Step 2
5. Mix in just sufficient water (about 50ml), to form a STIFF batter, which falls sluggishly off a spoon - PHOTO 1
Note: Don't add too much water! Moisture will also be released from the onions and the batter may become too thin. If this happens, add more gram flour to thicken it. If the batter is too thin, the bhajis will be difficult to mould and will disintegrate whilst cooking!
6. Heat the oil in a deep-fat fryer to 1600C (or use a deep saucepan)
Note: Don't heat the oil to too high a temperature! If it is too hot, the bhajis will burn on the outside and remain uncooked in the middle. The oil should be just hot enough so that the bhajis initially sink, then rise to the surface after a few seconds, and then gently bubble away
7. Use two tablespoons (or similar) to mould the batter into a rough ball shape
Note: This will be very tricky if the batter is too thin!
8. Drop the bhajis, one by one, into the oil, and cook for about 5 minutes until the outside is golden - PHOTO 2
Note: Only cook three or four bhajis at a time. Otherwise, the oil will become too cool, for the bhajis to cook properly, and they will stick to each other.
Note: The bhajis will initially sink to the bottom of the pan. After a few seconds, gently lift each bhaji off the bottom of the pan with a slotted spoon, fish slice, or similar implement (but ensure that the batter is firm enough to move them first!). The bhajis will then rise to the surface and gently cook.
Note: Remove the bhajis before they are too dark; they will continue to cook and darken after they have been removed from the oil - PHOTO 2
9. Use a slotted spoon to remove the bhajis. Place them on kitchen paper to drain
Notes:
1. Unless stated otherwise, the following measures apply:
a) "tsp" = 1 level 5ml teaspoon
b) "tbsp" = 1 level 15ml tablespoon
2. If you cut the onions too short, the bhajis will have a much smoother (i.e. "pakora-like") appearance
3. Best eaten, whilst warm, but enjoyable cold too
4. Serve on a bed of lettuce, with lemon, fresh coriander and mint or tandoori raita (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0))- PHOTOS 3 & 4
Copyright Cory Ander 2007
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http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0
This is the link Greg,it is shown above under notes,click the link and you have a mint dip recipe.
hope this helps terry
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Yes, thanks Terry, that's correct.
For the "tandoori" raita, just use yellow food colour (instead the of the green used in the "mint" raita) 8)
Regards,
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Hi Greg!
Don't worry! It wasn't obvious! I think I hid it rather well! :P
Regards,
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Made these last night as part of a starter for a meal for 6 using the full range of optional extras in the recipe.
The result was everybody loved them and I can quite honestly say the best onion bhajis I have ever made or tasted.
Well done CA..... Winner!! ;D
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Hey Jethro!!!
I'm so rapt that, after 7 months, someone has actually tried these and reported back! ;D
Glad you found them to your liking! My kids love 'em!
Thanks mate! :P
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Mmmm those onion bhajis look great CA. Can you cook them without a deep fat fryer (like in a pan for example?)
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Absolutely Fumble...just use what your normally use to fry chips! :P
I often use a wok to deep fry in too (poppadoms, bhajis, etc)
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:o What tasty looking Bhajis! These are so getting made. I will post pictures in the next few days.
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Don't take this the wrong way CA but I don't like small flat bhajis. In the old days (yawn!) I always had those snooker ball sized round bhajis, perfectly crisp on the outside, well cooked on the inside and oh so flavourful. Flat bhajis of any kind are an indication of the chef not having the skill to cook the round ones properly. I personally can't and I notice more and more restaurants doing these flat, measly, travesties of the real onion bhaji. The skill is just draining out of the BIR trade.
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Don't take this the wrong way CA but I don't like small flat bhajis. In the old days (yawn!) I always had those snooker ball sized round bhajis, perfectly crisp on the outside, well cooked on the inside and oh so flavourful. Flat bhajis of any kind are an indication of the chef not having the skill to cook the round ones properly. I personally can't and I notice more and more restaurants doing these flat, measly, travesties of the real onion bhaji. The skill is just draining out of the BIR trade.
Don't take this personally, but perfectly round onion bhajis are invairiably comercially available bought in ones. Give me hand made irregular shaped ones any day.
If you have made them by hand you would know its virtually impossible to get that round shape unless you use so much gram flour that you end up with a cannon ball of 25% onion and 75% stodge..discuss peeps :)
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Don't take this the wrong way CA.....
Statements of persoanl preference and accepted as such: :)
- but I don't like small flat bhajis
- I always had those snooker ball sized round bhajis, perfectly crisp on the outside, well cooked on the inside and oh so flavourful
Statements hard not to take slightly personally and marginally irritating: :P
- Flat bhajis of any kind are an indication of the chef not having the skill to cook the round ones properly
- these flat, measly, travesties of the real onion bhaji
Thanks for your comments though SS, I've seen much worse! ;D ;)
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Lol, I'm one of those unhealthy chaps that like maximum fried surface area on pretty much everything. Flat a knobbly is the way forward for me - especially with some Raita! :P ;D 8)
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Especially for you SS! :P
Onion Bhajis the size of cricket balls (sorry, I don't possess snooker balls!) :P
Round(ish), smooth(ish) and crispy on the outside and well cooked and oh so flavoursome on the inside. 8)
Incidentally, the smaller the onions are chopped, the smoother the surface (as mentioned in the recipe). I chopped these onions to about 2cm lengths instead of the 4cm lengths specified in the recipe.
For information, both the cricket ball and Bhajis weighed about 160g each!
I cooked the bhajis for 4 minutes at 150C (to cook the insides), then for 1 minute at 180C (to Crispen the outsides).
However, 6 minutes (or so) at 140C may be more preferable to ensure that the middles are completely cooked. :-\
To be honest, it is tricky to get the balance right and I would recommend smaller Bhajis(of about half the size) as the preferred option (as per the recipe). The smaller they are the easier they are to make, that's for sure.
I love the fact that the cricket ball is made in India too! ;D
PS: Cricket ball supplied as reference - umpire's suspicions of ball tampering proved to be unfounded! ::)
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Get out of it, that's a mini cricket ball, you can't fool me! :)
Even so, the inside of the bhajis in that pic still look slightly uncooked to me. I must admit it's a while since I've been able to get the ones I was talking about, but they definitely weren't factory produced like someone else suggested, they were round but not factory round.
Mind you mine come out like that too and I just don't like the insides being "doughy".
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I find if you make a thinner batter you get a more of a cooked inside to the bhajis - if it is thicker you do tend to have a 'doughy' inside.
Cheers
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Hi welshman, I certainly follow your logic about having a thin batter but I've tried it with batters of all consistency and I just can't seem to get the crispiness to go all the way through the bhaji like the ones I used to get at the restaurants. Must be something I'm doing wrong but I don't know what.
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I just can't seem to get the crispiness to go all the way through the bhaji like the ones I used to get at the restaurants
I'd be sure that BIRs will part cook them then reheat them to order. I would think that you need a longer time, at lower temperatures, to cook the inside adequately, and a shorter time, at higher temperatures, to reheat them and crispen the outside.
Alternatively, adding a little rice flour to the mix makes them crispier.
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Yes those were my thoughts too CA. I'm going to get a bit scientific about it when I get some time and see if I can finally crack it.
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;D Oh yeah! Tasty tasty bajis and really simple to make! Thanks CA, do these look about right?
(http://www.curry-recipes.co.uk/curry/gallery/3840_15_12_07_8_50_13.JPG)
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They look great to me BB! 8)
Thanks for trying the recipe and reporting back..particularly with photos. How did you find the insides? What temperature did you cook them for and for how long?
Not too sure about the sparkling water though; can't you wash them down with some (make that lots of!) beer?! ;)
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Lol, the sparkling water was for a tempura king prawn recipe I tried (sadly not from this site), which should have been soda water - I thought they were the same thing until I was corrected. Just to let you know, I would never, ever drink the stuff. :o
The Bajis are about 8cm diameter. I chopped the onions too coarsely so I could not get the mix to bind together properly. I got around this by making a ball like shape on a metal draining spoon, putting the head of the spoon into the oil for around 10 seconds until the mixture was firm, then scraping the uncooked baji off with a desert spoon and putting it back in the oil ;) Classy technique I know! ::)
I have neither gas marks on the hob, nor a thermometer, so I'm estimating here but I would say I cooked them at 150 for about 5 or 6 minutes then up to around 170 for a minute or so to crisp them up. Other than one or two that I kept in a little long, they were all cooked on the inside and crisp on the outside.
The only criticisms I would have are that they were under-spiced and that the onion in the centre could have been softer. Now that they have cooled I soften them by popping them in the microwave for a minute or two. Next time I might try pre-fried onion in the batter, extra cumin seed, extra fresh coriander and extra Garam Masala.
That said, this is a great recipe and the results far exceeded my expectations. ;D 8)
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I'm salivating just looking at those pix!!
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I tried this recipe today for lunch and they turned out great, I used a wok for deep frying, you don't need an electric deep fryer.
cheers CA!
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Reading through this and drooling :)
I got around this by making a ball like shape on a metal draining spoon, putting the head of the spoon into the oil for around 10 seconds until the mixture was firm, then scraping the uncooked baji off with a desert spoon and putting it back in the oil)
Using Bobbys idea, could the round takeaway bhajis have been formed with an ice cream scoop? Metal not plastic. ::) Lower into the hot oil before releasing the batter. Anyone tried that?
(http://lapelpinplanet.com/media2/img/catalog/CC197-Ice_Cream_Scoop.jpg)
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Hi welshman, I certainly follow your logic about having a thin batter but I've tried it with batters of all consistency and I just can't seem to get the crispiness to go all the way through the bhaji like the ones I used to get at the restaurants. Must be something I'm doing wrong but I don't know what.
SS, try adding a heaped tblsp of rice flour to your dry ingredients...always works a treat for me ;)
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Hi BB
Did you ever try pre frying the onions? Not sure that pre - frying the onions first would work, it would make them too crispy. I have always found that the onion is fairly soft coated in a crisp batter. Would be interested in your findings.
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i just had a go at bhaji for the first time, using this recipe
i also made a mint sauce
the sauce was absoloutly lovley, but i realy need to work on the bhaji's !
i didint have gram flour so used plain flour, i think my mix was a bit thin, and i cooked them at to high a heat.
Basically i ended up with quite a mush, i struggled to keep them together in the wok, the taste was reasonable, but they were kinda burnt on outside and raw inside, this is all down to my cooking technique., just they didint quite look right and to be honest never made the grade, not even close.
However i still ate them so did the wife. I took pics of the finished article and wil upload later tonight. This will be as a warning to all of how not to make a bhaji lol.
Ah well at the very least i learned a few lessons and im sure my next attempt will be much better.
On the point of getting them round, i was thinking if they were scooped up using one of they pea/carrot scoops that all restaurants have, i tried it with a ladel, but a scoop like that would allow it to cook and form a ball better.
here is a pic of what i mean
(http://www.northern-tea.com/data/newspics/400/mesh_tea_infuser400.jpg)
these are used for tea, but i think they could be utilised for bhaji
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Basically i ended up with quite a mush, i struggled to keep them together in the wok, the taste was reasonable, but they were kinda burnt on outside and raw inside, this is all down to my cooking technique., just they didint quite look right and to be honest never made the grade, not even close.
Welcome to the mysterious world of Bhaji making!
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ok here are the pics
this is the mint used, the recipe here http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0) apart from i used some yellow food colouring, i also used easy yo yogurt my wife made up from a packet, real lovley stuff, this was a lemon yogurt so i didint add any lemon to the recipe. it was superb!!!!
(http://img689.imageshack.us/img689/5428/20091113curry0005.jpg)
and here is the bhaji, as of this recipe except no gram flour.
(http://img527.imageshack.us/img527/846/20091113curry0006.jpg)
here is a close up
(http://img20.imageshack.us/img20/2729/20091113curry0003.jpg)
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not bad for a first attempt , the Gram flour is a must i am afraid, i cook mines at about 170 and they turn out great, i think i will make a batch tomorrow with my lovely spicy onions
yum yum
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Hi Jimmy2x,
Yes, gram flour is really a must for onion bhajis. I've also tried making them with plain flour and self raising flour but the texture and taste is all wrong (as, I think, you've found).
Ensure that your batter is STIFF. In fact, you don't really need to add any water to the mix. Just let the mix stand for a while. The onions will release water into the batter and it will then be of about the right consistency for shaping and cooking.
Roll up your sleeves and get your hands and fingers mucky! You can uses spoons (or the tea bag device you show) to shape them if you wish but, ultimately, I find that it is far easier just to shape them with your hands (quite good fun too! :P)
Lastly, take care when cooking them. If the oil is too hot, the outsides burn whilst the insides remain undercooked. If the oil is too cool, they can be soggy. It is difficult to get the insides cooked. A little trial and error is needed. Also, start by making small bhajis (maybe golf ball size) and perhaps go for a double cooking process whereby you fry them, cool them, then re-fry them.
Thanks for trying the recipe and reporting back with your photos 8)
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Tried this recipe yesterday.Made the bhajis a day before and used hardly any water, left in fridge overnight,partly fried them, let them go cold then placed in the top of the oven for about 10-15 mins, had a few friends round for darts night and didnt even have chance to take any pics.They were absolutely beautiful had them with sweet chilli dipping sauce.WONDERFUL.
Cheers CA
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got me some gram flour now :), got a few other things as well ie cassia bark and deggie mirch and other stuff i needed i just couldnt get a hold of unless online.
will have another go at the bhaji's this weekend this time with the correct flour.
will post up again.
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They were absolutely beautiful had them with sweet chilli dipping sauce.WONDERFUL.
Cheers CA
Glad that they worked out well for you UF 8)
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will have another go at the bhaji's this weekend this time with the correct flour. will post up again.
Look forward to hearing how you get on Jimmy 8)
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thx cory
im thinking i might cut the onion into smaller bits too, i think it was near impossible to get them round the last time because of the size of the onion.
im wondering if it might be worth pre-cooking the onion a bit before i add it to the flour. might help in cooking the insides better.
will just experiment a little till i find the best way. I dont have a deep fat fryer so just using a wok with lot of oil in as a substitute.
will of course post up some pics in this thread when im done.
regards
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Hi Jimmy.
I used to precook the onions. I did it in either in the pan with a small amount of oil and heated them in the microwave. (2nd option not advised).
I suppose it depends on how you want them? After all its just battered onion at the end of the day. I don't precook anymore. I just add enough Besan (Gram flour) to make a stoggy mixture which only just clings to the spoon and thinly chop my onions.
A place near me makes the most wonderful ball Bahjis but sadly the rest of the food there is not really what I like, I think he adds Potatoes and Cauliflower in there too?
im wondering if it might be worth pre-cooking the onion a bit before i add it to the flour. might help in cooking the insides better.
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thx cory
im thinking i might cut the onion into smaller bits too, i think it was near impossible to get them round the last time because of the size of the onion.
im wondering if it might be worth pre-cooking the onion a bit before i add it to the flour. might help in cooking the insides better.
will just experiment a little till i find the best way. I dont have a deep fat fryer so just using a wok with lot of oil in as a substitute.
will of course post up some pics in this thread when im done.
regards
Just leave them in a bowl for as long as you can ,it allows all the moisture to come out of the chopped onion and softens them as well.Try it.DONT add any water until you are ready to cook them then add water as and when.
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Just leave them in a bowl for as long as you can ,it allows all the moisture to come out of the chopped onion and softens them as well.Try it.DONT add any water until you are ready to cook them then add water as and when.
I agree UF....you'll probably find that you don't need any additional water at all.
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ok had another go, and these turned out very nice indeed. i fried in a wok on a lowish heat and flipped and turned several times, this cooked it right through. Also this time had the correct flour ect.I also cut the onions smaller and had my mix thicker, basically changed everything i did in the first attempt. The only negative i have about them is they were slightly bland taste., need to work on my spices, but thats the easiest thing to sort out with these. The mint dip made them very tasty though.
Had them once again with some of your mint dip CA :)
(http://www.curry-recipes.co.uk/imagehost/pics/7d18a553e6198f69b316fa27f7e061a3.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/df7059d442eeeaa96115ebcd452456f4.jpg)
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Hello CA,
Cooked these on Saturday.
They were the absolute dog's gonads.
Sorry I haven't got any pics, they just didn't last long enough.
Just as good as any I have ever bought.
Thank you for taking the time to post the recipe.
CArl...
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Hi CA, I mean CArl (or do I?)
If you want my advice you should steer well clear of most of CA's recipes. They are dated and the forum has moved on to bigger and better things. For example, he still thinks Onion Bhajis never have potato in - LOL.
Anyway, for a top Bhaji recipe check out the IG ones or look out for the upcoming group test later this month.
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Cooked these on Saturday.
They were the absolute dog's gonads.
Just as good as any I have ever bought.
Glad you liked them CArl. Thanks for trying them and reporting back
As Chris points out, there are also a couple of onion and potato bhaji recipes on the forum that you might also like to try out ;)
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Welcome back Cory.
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Am I the only person that thinks it weird that a new poster calling himself CArl appears then posts mainly about how great CA's recipes are? When I have a bit of a dig the 'real' CA turns up out of the blue to have a dig back.
Very strange...
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Chris,
Yes, it is a little strange, isn't it. I wouldn't be at all surprised if one or two others might be feeling the same as you Chris. However, I'm sure "CArl" (who certainly is not me, or anyone I know) can put your paranoid mind at ease :-\
Meanwhile, you might do well to refrain from making ludicrous statements ("digs", as you put it, Chris) like you've made above. Or at least qualify them with specifics ::)
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Hey Jethro!!!
I'm so rapt that, after 7 months, someone has actually tried these and reported back! ;D
Glad you found them to your liking! My kids love 'em!
Thanks mate! :P
I have been eating the best onion Bhajis I have ever tasted for some time at a tiny English retaurant in Brittany France when they have a curry night.
After some badgering the chef finally agreed to give me the recipe he uses. GUESS WHAT - the link to this page was printed on the bottom of the sheet ! He uses the FULL recipe.
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That's interesting, Huelgoat, thanks for taking the time to let us know 8)
I wonder if they are a member here?
Is that how you found this forum?
Anyway, welcome to the forum and I hope you enjoy your time here :)
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We made these last night and they were absolutely GORGEOUS!! Thank you so much for recipe x ;D ;D ;D
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Glad you liked them sweetedge 8)
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Can I ask a bit of a dumb question please? How do you cut the onions so that they end up in 'strips'? (I'm not very kitchen savvy!)
Thanks ;)
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Can I ask a bit of a dumb question please? How do you cut the onions so that they end up in 'strips'? (I'm not very kitchen savvy!)
No worries Naith, this is what I do:
a) Take an onion and peel it
b) Slice it in half along it's long axis (i.e. from stalk to stalk)
c) Take each half and slice it into quarters (i.e. 3 more cuts) along it's long axis (keeping it all together)
d) Turn it (keeping it all together) through 90 degrees and slice it into thin "strips" (i.e. cut at right angles to the previous cuts)
Hope this helps! 8)
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Thanks for that :) I shall try it later when I make my CTM (your recipe I think!)
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I know this recipe was posted some time ago but I had never tried it. I had some friends round last night for a meal & I made these about two hours before & reheated in the oven for 15 mins.@ 180 deegres. This resulted in a nice crispy bhaji indeed.
I doubled the recipe ingredients making 24. Added no water & left mix for one hour. Perfect consistency for dropping into hot oil (170 degrees) for exactly four minutes.
I have got to say along with my guests that these are without doubt the best we have ever eaten. Served with the Dipuraja's mint sauce (http://www.curry-recipes.co.uk/curry/index.php?topic=5428.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5428.0)) & mixed salad with diced tomatoes.
The main was Secret Santa's Chicken Sagg recipe (http://www.curry-recipes.co.uk/curry/index.php?topic=3600.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3600.0)). This was my first attempt at this particular curry. My friends are regular visitors & really enjoy a curry night as they find my offerings on par or better than our local curry houses. I marinated the chicken chunks for 24 hours in a tandoori mix from Kris Dhillons 'Curry Secret'. This always goes down well. Skewered them & placed in the oven on max for 15 minutes. Although not the prettiest looking curry everyone said it rated as one of their favourites. I always make the curry at least one day earlier in order for it to mature in flavour. It was served with Kris Dhillons tricoloured 'Pillau Rice' as this is a firm favourite. The only change I make is adding two star anise.
I am just so glad that I found this site as it has provided me with cooking skills that I never thought I had. Previous to finding this site my attempts at curry were not great but the discovery of 'Curry gravy' changed all that.
A big thanks for all you guy's out there sharing this fantastic resource with everyone.
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Smiley - glad this site is bringing results - that's what it's here for. I've never made CA's bhajis but have made Dipuraja's mint sauce and it is excellent.
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6. Heat the oil in a deep-fat fryer to 1600C (or use a deep saucepan)
I did this and my pan melted :(
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Hello.
Well, i made CA's Onion Bhajis last night and i just had to come on here and comment about them.
They are absolutely 'SPOT ON'!
No word of a lie,just like the ones from the Take' away.
I made them using all the optional Ingredients,and although it states adding 50ml water,i found you really didn't need it.
This is a definitely a keeper.
For those who haven't tried them yet,i really urge you to do so.
Well done.
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I have got to say along with my guests that these are without doubt the best we have ever eaten
Glad to hear that you and your guests liked them Smiley 8)
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Well, i made CA's Onion Bhajis last night and i just had to come on here and comment about them.
They are absolutely 'SPOT ON'! No word of a lie,just like the ones from the Take' away
Glad you found them to your liking Wickerman 8)
although it states adding 50ml water,i found you really didn't need it
Good call Wickerman, as you say, I agree it doesn't need the water.
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Made some of CA's onion Bhajis tonight and had the camera handy,so,,,well you know how it is.
Anyway.
I always go with the second fry method-the first fry at 160c for 4 minutes,then allow to cool down completely ,then in again at 160c for another 4 minutes.(they also freeze very well after the initial
fry)
This always ensures the middle is fully cooked(i'm not saying it isn't cooked if you following CA's method,but it's how i always do my Bhajis.)
The first picture is after the first fry.
The second picture is the finished Bhajis,with a side dish of CA's chicken Korma,Blades tarka dal and some pilau rice.
In my haste i forgot the popadoms.
Noooooo!
PS. it tasted great.
http://oi39.tinypic.com/35hpkhx.jpg (http://oi39.tinypic.com/35hpkhx.jpg)
...........
http://oi44.tinypic.com/2qnm6hh.jpg (http://oi44.tinypic.com/2qnm6hh.jpg)
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Looks great - i could just dig into that for breakfast - mouth watering
best, Rich
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@wickerman ... those onion bhajis look better than any I've bought from a restaurant ... well done !! 8)
I've tried CA's bhajis too and although they tasted superb they didn't look as good as yours so it must be my technique that needs further attention ! :)
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Thank you for your kind words :)
Colin,i always use my hands to shape them.
I used to use two spoon,but i find if you 'Wet' your hands,you can quite easily form them round.
Just remember to keep them wet. ;)
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Blast it!!
Burnt the whole batch >:(
Just bought a cheap fryer from Tesco and set it to 160.
The light went out and I dropped the first ball in....nothing, not a sizzler.
Took it out and turned it up to 190.
The light went out once again and dropped it in again.
Lots of sizzling this time.
Trouble was I got all my timing wrong and they all came out very dark.
I didn't taste the first batch either and carried on until the lot were finished.
Ive got a nasty acrid taste in my mouth after eating one. Must have had the temp of the oil too high.
All for the bin I think.
Must have another go. Maybe tomorrow.
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you might have some nicely spiced oil though ;)
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I have just realised that I may have used the wrong type of flour whichI picked up from the asian store.
I have been using Chapati flour thinking that it was the suitable for making bhajis.
I have just bought some gram flour which has a recipe on the back and was the same type i used to use 10 or so years ago.
I don't how i got confused along the way. :'(
Right, now to have another go.
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;D ;D ;D. I did smile when i read this. I think your results are guaranteed to be better even before the bhajis hit the fryer ;D. Good luck and let us know how you get on.
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Hi CA
I followed your recipe word for word but when I got to No. 6..............................................
My house exploded!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Quote: 6. Heat the oil in a deep-fat fryer to 1600C (or use a deep saucepan)
sorry, could not let that one go :)
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CA,
LOVE THIS RECIPE!!! I've posted some images in the Photo section of my triumph (the bhajis, not the motorbike)!
Triumph Link (http://www.curry-recipes.co.uk/curry/index.php?topic=8473.msg74846#msg74846)
I did modify the recipe ever so slightly as I found the Essential / Optional a bit confusing in the 'heat of battle'. I used all the ingredients, just put them in an order that I found easier to follow.
One note: I had to add about another 40g of besam to stop it all being too runny and I didn't use all the water.
Here is what I followed:
INGREDIENTS
Oil for deep-fat frying
DRY MIX
340 g onions (thinly sliced into about 4cm long strips)
120 g gram flour ("besan")
2 tsp dried fenugreek leaves (rubbed between fingers)
1 tbsp fresh coriander leaves (chopped)
1/2 tsp fennel seeds
1/2 tsp cumin seeds
WET MIX
1 egg
3 tbsp Greek (or plain) yoghurt
3 tbsp fresh (or bottled) lemon juice
2 tsp garam masala (any decent one will do)
1 tsp salt
1 tsp curry power (any decent one will do)
1/2 tsp chilli powder
1/2 tsp tumeric powder
1/2 tsp garlic powder
3 tsp sugar
1 tsp mint jelly
A few drops of yellow food colouring
About 50ml of water
METHOD
1. Dissolve the mint jelly (if using) in a little warm water
2. Put the onions and gram flour into a large non-metallic bowl (together with the fenugreek leaves, fresh coriander, fennel seeds and cumin seeds, if using)
3. Mix the egg, yoghurt, lemon juice, garam masala and salt (together with the sugar, dissolved mint jelly, curry powder, chilli powder, tumeric powder, garlic powder and food colouring, if using)
4. Add the mixture from Step 3 to the onions and gram flour in Step 2
5. Mix in just sufficient water (about 50ml), to form a STIFF batter, which falls sluggishly off a spoon - PHOTO 1
Note: Don't add too much water! Moisture will also be released from the onions and the batter may become too thin. If this happens, add more gram flour to thicken it. If the batter is too thin, the bhajis will be difficult to mould and will disintegrate whilst cooking!
6. Heat the oil in a deep-fat fryer to 1600C (or use a deep saucepan)
Note: Don't heat the oil to too high a temperature! If it is too hot, the bhajis will burn on the outside and remain uncooked in the middle. The oil should be just hot enough so that the bhajis initially sink, then rise to the surface after a few seconds, and then gently bubble away
7. Use two tablespoons (or similar) to mould the batter into a rough ball shape
Note: This will be very tricky if the batter is too thin!
8. Drop the bhajis, one by one, into the oil, and cook for about 5 minutes until the outside is golden - PHOTO 2
Note: Only cook three or four bhajis at a time. Otherwise, the oil will become too cool, for the bhajis to cook properly, and they will stick to each other.
Note: The bhajis will initially sink to the bottom of the pan. After a few seconds, gently lift each bhaji off the bottom of the pan with a slotted spoon, fish slice, or similar implement (but ensure that the batter is firm enough to move them first!). The bhajis will then rise to the surface and gently cook.
Note: Remove the bhajis before they are too dark; they will continue to cook and darken after they have been removed from the oil - PHOTO 2
9. Use a slotted spoon to remove the bhajis. Place them on kitchen paper to drain
Notes:
1. Unless stated otherwise, the following measures apply:
a) "tsp" = 1 level 5ml teaspoon
b) "tbsp" = 1 level 15ml tablespoon
2. If you cut the onions too short, the bhajis will have a much smoother (i.e. "pakora-like") appearance
3. Best eaten, whilst warm, but enjoyable cold too
4. Serve on a bed of lettuce, with lemon, fresh coriander and mint or tandoori raita (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0))- PHOTOS 3 & 4
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Thanks DeeDee for posting your photos ... your bhajis looked so good I had to try so I've just finished making these exactly to spec ( inc. the optionals ) and these were amazing .. consistency perfect , flavour perfect and a doddle to make ... surprise surprise another great recipe from the 'main man' Cory Ander ... well done ( again ! ) Sir !! :)
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yep had these quite a few times now as i love onion bhajis, i even have them as a snack with a salad.
they come out of the deep fryer perfect every time,
didn't ever have to add extra water though as the yoghurt and lemon juice seems to be enough.
thanks again cory every recipe i've made from you seems to be (almost) spot on so far.
and i say almost only because i had to make a few adjustments, probably down to quantities, my own taste and a bit of common sense i guess.
thanks CA
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Made my first batch of these today. Hitherto been using C2G recipe which are very nice and made to a different spec eg g&g paste used and no yoghurt.
Pictures to follow if anybody is interested but I must say I like these better than those I have done before. It is always difficult to describe how things taste on here but these were fresh, cripsy on the outside and just the right consistency inside. heated right through although I did not use Julian's method of sticking a knife in and opening them up before back into the fryer for the last minute or so. They didn't need this. They do keep releasing bursts of different flavours as you eat them which is not surprising considering the assortment of ingredients that go into these. A few comments -
I made the recipe to spec on weights etc. I made two batches. The first gave me 7 bhajis, the second , 9. None of these was over 7cm in diameter so not sure where CA gets 10 x 8cm ones out of a batch. Ok mine were slightly different sizes and the second batch had about 40g more onion to start. I matters not.
I used ALL ingredients, essential and optional.
I did not need all the water. About 25ml was sufficient.
I have never been good at shaping these with spoons so resorted to using gloved hands!!
Did these in batches of four to give them space.
The yoghurt seems to give them a slight 'skin' type coating. Difficult to describe but clearer I think in CA's original picture.
These held together much better than any C2G efforts I have made.
What I particularly like about this recipe is the specific measurements which actually combine well first go to give a good batter.
In future I will double this mixture and use a larger bowl. For convenience only really as I like to knock up a good few for the freezer. Bhajis are messy to make at the best of times so I prefer to do more but less often.
Thank you CA - another winner ( still prefer Julian's base though ;) )
Let's try some pics.
The last three await their fate
(http://www.curry-recipes.co.uk/imagehost/pics/b0ab4deb374156c4d2083823a8dcd7aa.JPG) (http://www.curry-recipes.co.uk/imagehost/#b0ab4deb374156c4d2083823a8dcd7aa.JPG)
In the heat
(http://www.curry-recipes.co.uk/imagehost/pics/d73d309d2a0a51c0346be4d7e3d7d3ca.JPG) (http://www.curry-recipes.co.uk/imagehost/#d73d309d2a0a51c0346be4d7e3d7d3ca.JPG)
Drip dry?
(http://www.curry-recipes.co.uk/imagehost/pics/be38db03347a36d22ed65aae26929dac.JPG) (http://www.curry-recipes.co.uk/imagehost/#be38db03347a36d22ed65aae26929dac.JPG)
For the eagle eyed - yes I ate one.. Well it would be rude not to :o
(http://www.curry-recipes.co.uk/imagehost/pics/eafb0eaf51806f8709ee1e42cbf00b6e.JPG) (http://www.curry-recipes.co.uk/imagehost/#eafb0eaf51806f8709ee1e42cbf00b6e.JPG)
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They look good, Ruby : with what did (or will) you serve them ?
** Phil.
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They look good, Ruby : with what did (or will) you serve them ?
** Phil.
Mint sauce ( Dipjuraps ( spell? ) ), mango chutters and pappadum heavily coated in a good hot lime pickle ;).. Fresh onion salad maybe ;D :P
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Used this recipe to cook a big batch for a charity BBQ today. Went down a storm, so well pleased with the results. Cheers!
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They look great - go you deliver to South West Scotland? :)