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British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: gazman1976 on November 06, 2009, 10:35 AM

Title: Amazing Onion Bhaji
Post by: gazman1976 on November 06, 2009, 10:35 AM
Ingredients

140g gram flour
1tsp salt
1tsp ground cumin
1tsp ground turmeric
1tsp bicarbonate of soda
1/2tsp chilli powder
2tsp lemon juice
2tbsp vegetable or groundnut oil, plus enough for deep-frying
2-8tbsp water
2 onions, thinly sliced
2tsp coriander seeds, lightly crushed


Method
Sift the gram flour, salt, cumin, turmeric, bicarbonate of soda and chilli powder into a large bowl. Mix in the lemon juice and oil and then very gradually stir in just enough water to form a batter with a similar consistency to that of single cream. Now mix in the onions and the crushed coriander seeds.

Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 180C or until a cube of bread browns in 30 seconds. Without overcrowding the pan, drop in spoonfuls of the onion mixture and fry for 2 minutes. Then use tongs to flip the bhajis over and continue frying for a further 2 minutes or until golden brown.

Immediately remove the bhajis from the oil and drain well on kitchen paper. Fry the remaining batches of bhajis and serve with chutney or pakora sauce
Title: Re: Amazing Onion Bhaji
Post by: chriswg on November 06, 2009, 01:55 PM
Hi Gazman

I'm always pleased to see new ideas for Onion Bhajis. They just seem to be impossible to get as good as at the takeaway where they are light golden in colour, crispy on the outside but soft and thoroughly cooked inside.

I've never seen oil mixed into the batter mixture before but I'm happy to give it a go. Do you prefer groundnut or vegetable? I've only used groundnut in Chinese cooking in the past.

Regarding the cooking method, I'm very doubtful they would cook thoroughly in 4 minutes at 180 degrees. I usually aim for 7 - 8 minutes at around 140 degrees and even then the insides usually have a slightly raw taste. I think the only way the BIR's manage to make them so soft is by cooking them in the morning and leaving them on the side for 5 - 6 hours before they use them. I imagine they keep overnight in the fridge too before the second cook through. When I make them I always eat them straight away.

Anyway, keep up the good work. If you have any pics I'd be interested to see them, especially of one broken in half.

Chris
Title: Re: Amazing Onion Bhaji
Post by: Panpot on November 06, 2009, 05:18 PM
thanks for the post, if it helps watching the chef at The Ashoka cook Pakora he left the ingredients without the water and gram flour to draw out the fluid from the onions for a few hours. This meant that he needed very little if any water when he added the flour.

He also half cooked and withdrew them to ensure they cooked through before addding them again just before final stage and serving. I suspect Bhajis are the same. PP
Title: Re: Amazing Onion Bhaji
Post by: gazman1976 on November 06, 2009, 05:25 PM
Hey all i am new to indian cooking but not eating lol, i went for a cookery course at the ashoka in the kitchens and we made several starters and a couple of mains, if you follow the recipe for the onion bhaji to the T then you will not be dissapointed, i also posted their spicy onions which r amazing and very simple to make !!!

Enjoy
Title: Re: Amazing Onion Bhaji
Post by: Panpot on November 06, 2009, 05:55 PM
Cool,  it would be good to share notes, given my posts from The Ashoka did you get insights to anything the chef could have missed for me? PP
Title: Re: Amazing Onion Bhaji
Post by: gazman1976 on November 06, 2009, 05:59 PM
not read your notes about the ashoka yet but i will tonight, they did not show me their base sauce, only how to make dishes such as madras and stuff ,i found the starters easiest to make but i cant seem to make their main dishes so i gave up last year until i saw this website last week, what base do you recommend, i prefer madras curries
Title: Re: Amazing Onion Bhaji
Post by: Panpot on November 06, 2009, 06:02 PM
You will find The genuine Ashoka base here however given that most of us are in search of the perfect Madras if you could post the recipe you got we could probably fill in the missing bits from my notes and others experience.
Title: Re: Amazing Onion Bhaji
Post by: pforkes on November 18, 2009, 03:26 AM
THis seems to be a simpler recipe than the others I have come across.

When ever I cook onion bhajis they come out 'floury' on this inside.

I am guess that I am under cooking them.

It will have been 14-years (on Christmas Day) since I left England, but I am beginning to think that they should be cooked more (almost slightly burnt, in taste) with a darker golden colour and a crunchier taste.

Any feedback appreciated.

(http://i814.photobucket.com/albums/zz64/pforkes/Indian/Onionbhaji.jpg)

Title: Re: Amazing Onion Bhaji
Post by: chriswg on November 18, 2009, 09:12 AM
Its a very common problem and isn't one that has (IMO) been satisfactorily answered. How do you cook the onions so they are very tender while getting the fried onion taste AND not burning the batter and spices? I think they are cooked 90% of the way in medium hot oil (around 140 - 150 degrees) then left for 5 or 6 hours before being used. I think in this time the onion continues to cook while it cools and it probably released the rest of its water resulting in that soft inside texture. Has anyone properly tried this? Its on my list and will be the next thing I try.
Title: Re: Amazing Onion Bhaji
Post by: Cory Ander on November 18, 2009, 11:11 AM
They look very nice Pforkes,

There is quite a lot on how to best cook them in some of the other onion bhaji recipe threads...including this one:  http://www.curry-recipes.co.uk/curry/index.php?topic=1820.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1820.0)
Title: Re: Amazing Onion Bhaji
Post by: Stephen Lindsay on July 04, 2010, 03:24 PM
Hey gazman I've just made these and they are terrific, so thanks for posting the recipe. Not sure if course if they count as Glasgow bhajis or not. They're not Dundee bhajis for sure. In Dundee we specialise in gadgies more than bhajis.

(http://www.curry-recipes.co.uk/imagehost/pics/16e0b8cdd9154e286c3c525f337bdb4d.jpg) (http://www.curry-recipes.co.uk/imagehost/#16e0b8cdd9154e286c3c525f337bdb4d.jpg)
Title: Re: Amazing Onion Bhaji
Post by: gazman1976 on July 04, 2010, 06:37 PM
thanks for trying, yes they are Glasgow ones, got the recipe from an old friend who used to work in a famous glasgow BIR
Title: Re: Amazing Onion Bhaji
Post by: DalPuri on March 22, 2014, 01:55 PM
Downloaded The Ashoka book from the link that Les posted the other day, (pdf book planet)
 made the bhajis and also the fish kebabs. (the latter worth making again)
They were ok, I'd say these were more pakora than bhaji and not much flavour but they did have a nice melt in the mouth texture. Soft inside and crispy on the outside. Very light probably down to the bicarb.  Had to up the gram flour after making the recipe to spec as it didnt quite work with the batter being so thin. As soon as the spoonfuls were dropped into the oil, they spread out across the pan. Nothing was holding them together.

I wondered if anyone had posted the recipe before.... :P  ;)

(http://www.curry-recipes.co.uk/imagehost/pics/75430d021981b41a26c6bbd0de5f99cb.jpg)
Title: Re: Amazing Onion Bhaji
Post by: youngisthan on July 16, 2014, 11:44 AM
I think no bhaji can beat onion bhaji its has some unique taste which differ it from rest.
Title: Re: Amazing Onion Bhaji
Post by: Onions on July 16, 2014, 12:00 PM
Mushroom bhaji...
Title: Re: Amazing Onion Bhaji
Post by: korant on August 06, 2017, 06:48 AM
Bhaji cravings were reignited by the last visit to the best local Indian restaurant.

I had a 2 year old box of GITS pakora mix packed for vacation. Onions were fresh out of the ground. I followed directions mainly on the GITS box, minus coriander and chili and used coconut oil for frying instead of PUFA oil. Results were better than any restaurant.

The next batch, after the GITS mix was used up was a disaster, probably the worst bhajis ever as I had to use canned chickpeas. Soggy oily disaster.

Next attempt at home was with Hewa brand chickpea flour and  usual spices like salt, chili, asafoetida and bicarb. Edible but not good. I had also been messing around with adding rice flour to the mix. Intersesting the GITS uses ajwain in their mix. Every time I use that spice it ruins what I'm making.

So my suspicions are that the besan/gram has to be real besan, not chickpea, as western chickpea is not the same as Indian. The besan probably has to be roasted. Some brands might just be raw ground besan. Coconut oil makes a good difference.

I went back to the GITS packets and again another perfect bhaji, no rice flour added this time. Perfectly crunchy, perfect cook, no raw flavor. Oil needs to be HOT, don't put too many bhajis in the pot at once, and make them on the small side so they cook through easier, and slice the onions very thin.

I would like to be able to make my own pakora powder though. I bought a bag of besan this time, not chickpea flour, but it's untested.

The spices are important but less important than the above imo.  Letting the onions sit in the powder without adding water does work to draw water out of them. But maybe they get soggy as a result of losing their water?? not sure.

Title: Re: Amazing Onion Bhaji
Post by: Sverige on January 12, 2018, 08:53 AM

I'm always pleased to see new ideas for Onion Bhajis. They just seem to be impossible to get as good as at the takeaway where they are light golden in colour, crispy on the outside but soft and thoroughly cooked inside

I think like with many deep fried foods, the reason the home cooked doesn't match the restaurant version is you need to double or triple fry foods to get them the same as the pros results. Next time you do bhajis, cook them most of the way then let cool and leave them hanging around in the fridge for a day, then refry them a shorter time just to crisp up.  That's the only way you get the right moisture level throughout as it takes time for the middle bits to dry out a little bit and this moisture softens the outer layer, which is fixed with the second fry.

Same principle for many other deep fried goodies such as fried chicken, even chips in a chipshop. Chinese chicken balls too. Fry, cool, dry and fry again.
Title: Re: Amazing Onion Bhaji
Post by: Gav Iscon on January 12, 2018, 09:17 AM
I tend to make them a bit bigger than golf ball size so they cook in one go then warm and crisp up in an oven. Last big batch I made for a party for my daughter had disappeared before I got he rest of the stuff out.  :-\  Cant remember the recipe I use but its of here and I have it printed in my little curry crib book. Quick onion Bhajis springs to mind.
Title: Re: Amazing Onion Bhaji
Post by: JonG on January 12, 2018, 03:54 PM
Bhajis are always one to make double the quantity you think you need! I make them to a recipe from someone's book. Can t remember the author but it's years old. Most recipes are imprecise anyway so you end up eyeballing the amount of gram flour, water, etc.

Frying twice might be the way most BIRs seem to do it but mine never last long enough for that.
Title: Re: Amazing Onion Bhaji
Post by: Madrasandy on January 13, 2018, 06:14 AM
Careful you don't burn them Gav Iscon, nothing worse than burn't bhaji's  ;D
Title: Re: Amazing Onion Bhaji
Post by: chewytikka on January 14, 2018, 07:36 PM
Misleading post,   ;D just saying. ;D ;D
No where near a BIR Onion Bhaji

Its a Glasgow Indian Pakora
Ashoka Book recipe as posted.

The kind of thing supermarkets like Morrisons
do badly and sell as Onion Bhajis to the masses.

Plenty of real BIR Onion Bhaji threads on here!

A lot of onion Bhajis are ruined on the second cook in a restaurant, oil too hot
or not enough care taken in the busy kitchen.
Really annoys me when they bring out a frazzled Bhaji at the start of a meal.
Where ever I am, I make a point and ask for lightly done Bhajis, usually works.

cheers Chewy
Title: Re: Amazing Onion Bhaji
Post by: JonG on January 15, 2018, 07:23 AM
Hi, can you please summarise the differences/ defining features of a BIR bhaji versus a Glasgow pakora as I don't know. Thank you. I'm trying to learn more about pakora and bhaji dishes in particular so this is quite interesting to me.
Title: Re: Amazing Onion Bhaji
Post by: chewytikka on January 15, 2018, 01:14 PM
My quick summary

Pakora is any stuff coated in a batter and deep fried like fish from a fish and chip shop.

BIR Onion Bhaji is a semi dry mix of onion coated in Gram flour, formed into balls
with wet hands and deep fried, Very crispy on the outside, soft and juicy onion centre,
very loose and light. The thin coating of seasoned flour on the inside is fully cooked and fluffy.

(http://www.curry-recipes.co.uk/imagehost/pics/9831949b66cc66fa0743ac8a52b22650.jpg) (http://www.curry-recipes.co.uk/imagehost/#9831949b66cc66fa0743ac8a52b22650.jpg)

cheers Chewy
Title: Re: Amazing Onion Bhaji
Post by: JonG on January 16, 2018, 01:05 PM
Ok, so an onion bhaji would be sliced onions mixed with gram flour and spices then bound together with minimal egg? And a pakora by comparison would be a wet batter made with gram flour, spices plus water and then whatever onion, potato, carrot, etc you want to add (am I right so far?)

So the difference would be the greater amount of water in pakora and possibly higher ratio of gram flour to onion ratio, also the inclusion of egg in bhaji? Is that correct? 

So is including potato, lentils, etc in an onion bhaji a no-no or is it really just the greater amount of batter which makes it into a pakora?

Still trying to get this figured out and sorry if it's a thread hijack.  I've just taken receipt of a new mandoline which promises to make veg prep for this kind of recipe easier than ever before and want to decide on a recipe to test with. I mean a good, BIR recipe.
Title: Re: Amazing Onion Bhaji
Post by: Peripatetic Phil on January 16, 2018, 02:23 PM
My intuitive understanding of the difference between the two is that a pakora has a surrounding batter "shell" whilst an onion bhaji has a batter coating on the individual onion slices (etc) which binds to adjacent slices (etc) but which does not form an overall surrounding shell.

** Phil.
Title: Re: Amazing Onion Bhaji
Post by: chewytikka on January 16, 2018, 02:37 PM
Ok, so an onion bhaji would be sliced onions mixed with gram flour and spices then bound together with minimal egg? And a pakora by comparison would be a wet batter made with gram flour, spices plus water and then whatever onion, potato, carrot, etc you want to add (am I right so far?)

Yes, correct.

Just get on with it, ::) its just Bhaji or Pakora. don
Title: Re: Amazing Onion Bhaji
Post by: littlechilie on January 16, 2018, 10:47 PM
My intuitive understanding of the difference between the two is that a pakora has a surrounding batter "shell" whilst an onion bhaji has a batter coating on the individual onion slices (etc) which binds to adjacent slices (etc) but which does not form an overall surrounding shell.

** Phil.

Also my understanding Phil, individual slices should be coated not just the exterior. This is achieved by opening them up when they are twice frying them.

One of the better examples out there, unfortunately doesn't show the second fry. I believe dipuarja1 did show this process..
https://youtu.be/GQvvmS6Yi5E