Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: chriswg on March 21, 2010, 05:07 PM
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I would recommend watching the video to judge quantities for yourself. He measures everything by eye and some of his tsps are pretty generous.
I'll be giving these a roadtest soon and will report back. Axe has already had a go but not with great success. I quite like the idea behind the method and some members on here will be pleased to see the cricket ball size of the finished bhajis.
Ingredients
2/3 medium onions
1 potato
1 tsp presoaked lentils
1 egg
1 tsp g/g paste
1 pinch salt
1 tsp methi leaves
1 tbsp mix powder (here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0))
1 tbsp Kashmiri Masala
1 handful chopped fresh coriander
0.5 tsp dark orange food colouring
Gram flour to form very sticky batter
Slice the onions and chop the potato into matchsticks. Add all the other ingredients to the bowl. Now mix together gently do not squeeze the onions otherwise they will release their juice. Now add gram flour. Do not make your batter too runny, make sure the mix is thick. Pre-heat oil at 180 degrees celcius. Take a large handful of the mixture and gently roll into a ball (do not press hard). Place in the hot oil and cook until they rise to the surface of they oil. Once they have ,they are now pre-cooked. Drain the excess oil. Now to cook the onion bhaji reheat the oil to 180 degree celcius. Before placing in the oil gently press down the centre of the ball to allow to cook through to centre. Leave to cook for about 1-2mins now it should be ready to eat like your local Indian restaurant or take away.
How to make onion bhaji (http://www.youtube.com/watch?v=hFeRuAT_gJI#normal)
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Okay so I couldn't wait to give them a try. I didn't have lentils or kashmiri masala and I didn't bother to substitute anything so I wasn't too interested in the flavour, I wanted to know if the method brought about the right texture.
I have to say, overall I was quite impressed, this is definately a step forwards for me. By keeping the bhaji loose with a very thick batter he oil can really get to the middle.
For me, the oil temp was too high at 180 but I think 160 will produce good results. At 180 they are browning in under a minute so you know the onion and potato wont be cooked. Sure enough the first batch was pretty raw after the second cook through.
The second batch at around 160 worked much better and was cooked through to the middle. I also gave up on trying to make fist sized ones in favour of palm sized ones.
I also think if you were to leave these for a few hours between first and second cook this would improve them even further.
Overall a good experiment and I think this will definitely form the basis of my final perfect recipe. Hopefully it wont take long from now to perfect.
(http://lh3.ggpht.com/_8ZixU3Nbf9c/S6ZaxRPf0PI/AAAAAAAAAcA/n3-A6ZAK_8U/s800/2010-03-21%2017.36.37.jpg) (http://picasaweb.google.com/lh/photo/c2sQDOSbiErGk8acgCipNg?authkey=Gv1sRgCMzHr-q7y5XQPA&feat=embedwebsite)
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You obviously got on with it better than I did, its definitely a step in the right direction. I also wonder if I over cooked the first cook. I have a couple of questions Chris:
1. Do you know how much gram flour you used?
2. Did you have the Pataks Kashmiri Masala or your own mix?
3. How do you compare the flavour to BIR Bhaji?
Cheers,
Malc.
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Gram flour - no idea. I just shook some in - similar to how he did it. Once I start working on the recipe I'll be able to get proper measurements for onion, potato and gram flour. I didnt use much, the trick seems to be in getting the onion really sticky with the egg and giving it a dusting of flour to coat everything. That way the oil gets all the way through to the middle of the bhaji and cooks it.
PKM - didnt have any and didnt use a substitute. I was more interested in the method than the flavour.
Comparable to BIR? I sometimes ask for Bhajis extra crispy when I order to make sure they arent under done. These were on a par with those from a texture point of view. I think the recipe needs either cumin or fenugreek seeds to get a bit of aniseed flavour in there. I'll be buying some lentils and PKM so I can give this a proper go.
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Good find Chris,
Interesting method too. No water? 6:40 seconds from start to finish, very impressive. Really shocked by there being no water in the batter. I think this could be a major breakthrough for me, as I find it a bit hit and miss when it comes to adding the water.
Another revelation for me is the Kashmir Masala. I only ever use the stuff in my seekh kebabs but always end up having it in the fridge for months, so another use for it is good :)
I'm gonna give these a go soon but I will use CA's spice masala as I've got a barrel full ;D
Ray
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What is the "mix powder"?
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Is the "Kashmiri masala" the same as "Kashmiri mirch" i.e. red chili powder?
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Is the "Kashmiri masala" the same as "Kashmiri mirch" i.e. red chili powder?
No, Kashmir masala comes in paste form, usual brands, Patak's, Pasco.....so on. It is essentially a curry paste
Ray
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What is the "mix powder"?
"mix powder" is "spice mix" (or "curry powder") pforkes.
Dipuraja's "mix powder" recipe is here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0)
Is the "Kashmiri masala" the same as "Kashmiri mirch" i.e. red chili powder?
"kashmiri masala" is also another type of "mix powder" aka "spice mix" aka "curry powder". It is not the same as "kashmiri mirch" which is "chili powder".
Confusing isn't it! ;D
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Hi CA,
What the chef uses in the video though, is Pataks Kashmiri masala paste, I have the same in my fridge.
Ray
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The interesting things in this recipe, for me, are:
- potatoes - naturally, this perturbs me! :P
- whole lentils - I've never seen that before, but that's what the gram flour is made from I suppose
- kashmiri masala
- breaking the bhajis open prior to the second frying (they seem to fall apart very easily when finished, not something I've witnessed in BIR bhajis)
- orange food colouring - I've always used yellow
- 180C - seems to hot to me, I'd use between 140C and 160C to avoid burning them and to ensure they are cooked throughout
Suppose I'd better try this recipe and see....
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Hi CA,
What the chef uses in the video though, is Pataks Kashmiri masala paste
You're correct Ray. He used "kasmiri masala paste" (see here:
http://www.pataks.co.uk/products/kashmiri-masala-paste.aspx (http://www.pataks.co.uk/products/kashmiri-masala-paste.aspx))
I was speaking more generally where a "masala" is a powder.
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Hi CA,
Yes I see. I believe that Kashmiri masala paste is used quite a lot over here in BIR's these days, especially in their Seekh kebabs, replacing "kebab paste" whatever that is? This is based on a chat that I had with one of the waiters at my local BIR but unfortunately he was a bit vague on actual recipes.
Ray
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Ok,
Just reading the jar, it describes Kashmiri Masala as a hot Garlic and Chilli curry paste, ingredients list:
Vegetable oil
water
Chilli (19%)
Garlic powder (10%)
Salt
Coriander
Spices (mmmm could they be any vaguer?)
Mustard
Ginger
Acetic Acid.
Smells quite vinegary, hot and sweet to taste, S**t, just noticed the 'do not eat un-cooked' warning...too late :(
Ray
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CA, Lentils are not gram flour which is made from chick pea, forgive me, but I am surprised you do not know this.
Ray, is that the Pataks description? no wonder my test wasn't right.
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CA, Lentils are not gram flour which is made from chick pea
Yes, I know that, but a pulse is a pulse and lentils and chick peas are quite similar aren't they? A curious addition, nevertheless, and one I haven't seen before.
Thank you for correcting me.
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CA, Lentils are not gram flour which is made from chick pea, forgive me, but I am surprised you do not know this.
Ray, is that the Pataks description? no wonder my test wasn't right.
HI, I'm using a Dhall gram flour which is from lentils, I buy from my local Indian shop in Malaysia (bhaji taste the same as BIR but I have to work on the cooking process a bit more) ::)
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I think all these recipes are really exciting, I'll be trying this one too
I gave his Mushroom Rice a bash last night
Absolutely first class
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A curious addition, nevertheless, and one I haven't seen before.
It certainly was a curious addition, but more so, the small amount he actually used. Too small to impart any flavour surely. So in my mind the only thing left would be texture.
Texture is where I have always failed in my Onion Bhaji. The addition of the potato was curious but I failed to make it work with the twice cook method on my first attempt.
Looking at the Lentil and Chickpea perhaps some mashed chickpea might work.
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Mashed chickpeas are absolutely disgusting. I added them in once as I read a recipe somewhere online that suggested it. It was horrible.
Axe, you should give them another go. You need to halve the onions and slice pole to pole. When you add the gram flour, think birdsnest in terms of what you are looking for. Too much flour will fill in all the gaps, not enough and it wont stick together.
Does that make sense? I'm worried I had a bit of a Mikka moment there.
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I notice on the video that he slices some of the onions 'pole to pole' and the rest across. As with his 'evenly sliced' potato, I think he just chopped as quickly as possible to get to the end result. I am sure he employees more finesse when he's making them up normally. ::)
Next batch I make will be Thursday evening. ;)
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Make sure you make a double batch and leave half of them to dry out for a couple of days. I'll be interested to hear the results. I think it will really help intensify the flavour.
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Don't make the mistake of confusing 'European' chickpeas and Indian chickpeas (gram or channa), totally different things.
Fennel seed is the essential spice for an onion bhaji, try it on its own and then add other spices one by one to get a combination that works best for you.
When this potato in onion bhaji stuff first started I asked in a T/A that does fantastic bhajis and they looked at me like I was crazy. The chef explained in a very condescending manner that the difference between an onion bhaji and a vegetable pakora was that one was made from onions and the other was made from potatoes (and other veggies).
Regasrds
CoR
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Don't make the mistake of confusing 'European' chickpeas and Indian chickpeas (gram or channa), totally different things.
That I didn't know, interesting read, : http://en.wikipedia.org/wiki/Chickpea (http://en.wikipedia.org/wiki/Chickpea)
Thanks CoR
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When this potato in onion bhaji stuff first started I asked in a T/A that does fantastic bhajis and they looked at me like I was crazy. The chef explained in a very condescending manner that the difference between an onion bhaji and a vegetable pakora was that one was made from onions and the other was made from potatoes (and other veggies).
Regasrds
CoR
That's a fair comment CoR but, am I right in thinking that the onion bahji is a BIR invention anyway, and not a variation of a traditional dish? If this is the case, I can easily see some BIR's/TA's using potato for bulk!
What does suprise me in the video, is how big he cuts the potato. Surely it wouldn't cook through in the time that he cooks them.
I do use potato in my bahji, carrots too, being careful not to describe them as 'onion bahji's' for the benefit of the purist's ;D but, I grate both and squeeze all the liquid out of them. They end up perfectly cooked right through, soft in the center, crispy on the outside, and IMO, have the BIR smell & tatse.
Ray
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Ray, is that the Pataks description? no wonder my test wasn't right.
Hi Axe,
Yeah, that's from the label on the Pataks jar, which is what I belive he uses in the video.
What was you using?
Ray
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I think he's the best thing to happen in Indian cooking so far as we are concerned. Deny if you will. He's a real Chef.
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Ray, is that the Pataks description? no wonder my test wasn't right.
Hi Axe,
Yeah, that's from the label on the Pataks jar, which is what I belive he uses in the video.
What was you using?
Ray
Ray,
The novice in me typed Kashmiri Masala into the search bar and made a mix using one I found on here. ::) Lesson learnt.
On my quest around the internet for the illusive BIR Bhaji recipe, I came across many variants. I hadn't considered searching using 'alternative' names but none the less I found reference to Piyava Pakoda/Pakora/Baje/Bajo. If you Google Piyava Pakoda, you'll see what I mean and find some interesting recipes.
Mikka, I don't think anyone here doubts the chaps credentials. ;)
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I think he's the best thing to happen in Indian cooking so far as we are concerned. Deny if you will. He's a real Chef.
I don't think anyone can deny he clearly has access to a takeaway kitchen, as for how good a chef he is.............until someone visits Penrith and tries his food, who knows?
I don't think he helps himself with his manner, he appears to want to rush everything and if his onion bhajis are anything to go by I won't be hurtling up the M6,
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Oh I don't know? It was just another way of doing them and more to the point I've had them served to me like that too. Also and I say again it would be nice for experts to validate comments on camera. You only have a few minutes to work stuff out, try it.
I also make mistakes in cooking. I find it incredible that when someone comes forward to show you things it is met with a barrage.
So Achmal?
Are you an Indian restaurant Chef?
I don't think anyone can deny he clearly has access to a takeaway kitchen, as for how good a chef he is.............until someone visits Penrith and tries his food, who knows?
I don't think he helps himself with his manner, he appears to want to rush everything and if his onion bhajis are anything to go by I won't be hurtling up the M6,
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I find it incredible that when someone comes forward to show you things it is met with a barrage.
The only thing Dipuraja has been "met with" (I don't know if he has even looked at this forum?) is a "barrage" of interest and questions Mikka; as is to be expected and encouraged? :-\
It really is important, in my opinion, to clarify that what we see in his videos is actually how he does things. He does seem to have some pretty unusual "techniques", after all.
It is also important, in my opinion, that someone verifies the quality of his curries by trying them (as is the case with Malik and Eastern Tandoori).
It's a great pity that's he's seemingly unwilling to participate in this forum. Perhaps someone could entice him?
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Oh I don't know? It was just another way of doing them and more to the point I've had them served to me like that too. Also and I say again it would be nice for experts to validate comments on camera. You only have a few minutes to work stuff out, try it.
I also make mistakes in cooking. I find it incredible that when someone comes forward to show you things it is met with a barrage.
So Achmal?
Are you an Indian restaurant Chef?
I don't think anyone can deny he clearly has access to a takeaway kitchen, as for how good a chef he is.............until someone visits Penrith and tries his food, who knows?
I don't think he helps himself with his manner, he appears to want to rush everything and if his onion bhajis are anything to go by I won't be hurtling up the M6,
Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained, I'm aware I'm judging by visuals only.... and no, I won't be trying to replicate his bhajis if that's what you mean.... ???
or do you mean I should video my own cooking attempts?
As for you making mistakes in cooking, I agree....
CA has succinctly answered your barrage point.
As for asking me if I'm a Indian restaurant chef, I think you know I am not but I have certainly spent a lot of time in the kitchens learning the techniques and cooking with the chefs, given the ingredients that they use my curries turned out as good as theirs,
I don't for a minute claim to be as good as any chef but that doesn't affect my ability to know what looks good and what looks like garbage,
Have a nice day,
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Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained
What, specifically, do you think looks "crap" about the way that he does them Achmal?
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I find it incredible that when someone comes forward to show you things it is met with a barrage.
Mikka,
For me at least, I judge his video on the end result, after all, that is the whole purpose. I appreciate that he is trying to keep the video length to a minimum and that in doing so, his process becomes shall we say 'ragged at the edges'.
However, the end result is not what I would call a 'perfect' onion bhaji. It appears in the video that the centre is not set in a batter as you would expect. I noted that one of his bhaji almost fell apart. This suggests that the mix was very loose or not cooked.
If I had been served a bhaji like this, I would most definitely have sent it back.
For these reasons, you have to question the integrity of the demonstration and the recipe. Personally, I would rather sit through 20 mins of slow drawn out video, if the end result was a clear understanding of the recipe, its process and the finished dish.
This is why you may feel that people have been objectionable, but I would not have called it a barrage.
The trouble is, as CA has pointed out previously, he doesn't help himself with his style of demonstration. I watched his demo on the Korma where he threw all the ingredients into a cold pan before heating it. He wouldn't cook like this for a paying customer, so why does he 'demonstrate' this on video?
Just a thought. ;)
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Sorry if you considered it a barrage, that is your prerogative to assume that Achmal as much as me sending food back similar to this, I didn't it was quite good, not what I do but good never the less.
I think anything put out there for people to view can only be a good thing. It most certainly does not detract from the subject, only adds to it doesn't it?
Thank you for pointing out that I am making mistakes? (If you think I am?)
Could you please be more specific for the good intent of everyone learning from my mistakes? Could you also use the video I posted for reference or perhaps one of my recipes on here please?
I want to learn. Apparently you have to some massive degree. Please share.
Have a great day yourself sir.
Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained, I'm aware I'm judging by visuals only.... and no, I won't be trying to replicate his bhajis if that's what you mean.... ???
or do you mean I should video my own cooking attempts?
As for you making mistakes in cooking, I agree....
CA has succinctly answered your barrage point.
As for asking me if I'm a Indian restaurant chef, I think you know I am not but I have certainly spent a lot of time in the kitchens learning the techniques and cooking with the chefs, given the ingredients that they use my curries turned out as good as theirs,
I don't for a minute claim to be as good as any chef but that doesn't affect my ability to know what looks good and what looks like garbage,
Have a nice day,
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Axe don't get me wrong. Its no use for the food network. ;D
You get 10 minutes of time on Youtube if you do it in one take which is what I did. Or you can spend hours editing the video using slices.
I'm not certain if you can get a longer period?
Anyway I just think its important to remember that it does play a factor is all regardless of method and and presentation.
I've learned something from it in any case.
Best Axe.
For these reasons, you have to question the integrity of the demonstration and the recipe. Personally, I would rather sit through 20 mins of slow drawn out video, if the end result was a clear understanding of the recipe, its process and the finished dish.
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I think anything put out there for people to view can only be a good thing. It most certainly does not detract from the subject, only adds to it doesn't it?
Thank you for pointing out that I am making mistakes? (If you think I am?)
Could you please be more specific for the good intent of everyone learning from my mistakes? Could you also use the video I posted for reference or perhaps one of my recipes on here please?
I want to learn. Apparently you have to some massive degree. Please share.
Have a great day yourself sir.
[/quote]
Unfortunately, there is a lot out there that does detract from the subject,
I'm sorry that you took my statement as a direct attack on your cooking skills or otherwise , I meant that I agree we all make mistakes,
(but worth remembering that.. (one video does not a good chef make)
Interesting response though,
Yes I have learned a great deal, you wouldn't want to hear it, unfortunately when people offer up information on forums it seems all it does is attract a multitude of snipers and negative comment and a few who are willing to listen,
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Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained
What, specifically, do you think looks "crap" about the way that he does them Achmal?
Come off it CA,
I wouldn't accept that undercooked gloop on a plate, nor would you, :o
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Nah that's ok Achmal.
I do agree that sometimes it feels like bashing a head on the wall when you try to explain something. However I would like to hear what you've learned over the years. I'm pretty happy with how I'm cooking but there are differences between what I'm served its just so much more depth in flavor.
For me anyway I like as much information as I can get in. It's not so much that or those particular videos its the whole thing from which a person can pull information, rather like a library really.
I wanna hear now please. ;D
Thanks Achmal.
Unfortunately, there is a lot out there that does detract from the subject,
I'm sorry that you took my statement as a direct attack on your cooking skills or otherwise , I meant that I agree we all make mistakes,
(but worth remembering that.. (one video does not a good chef make)
Interesting response though,
Yes I have learned a great deal, you wouldn't want to hear it, unfortunately when people offer up information on forums it seems all it does is attract a multitude of snipers and negative comment and a few who are willing to listen,
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Come off it CA,
I wouldn't accept that undercooked gloop on a plate, nor would you, :o
Yes, that maybe the case, Achmal, but I was rather hoping that, with your experience, you might be able to be a little more specific about what you found "crap" about how he made them?
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Sorry if you considered it a barrage
But I thought it was you that considered it a "barrage" Mikka? :P
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i've now tried this recipe. i had no lentils or orange colouring and used Basaar in place of the Pataks.
i based the recipe on a desert spoon which is what i think Dipuraja used - it's quite different to what he lists in the text below the video and repeated at the start of this post.
on the 1st go i copied the video in cooking them twice straight away ie they did not cool. i felt the 180C to be too hot giving too dark an appearance before the bhajis were cooked right the way through.
the gently squashing took me by suprise and i think there might be something in it afterall.
i feel the potato worked well and i'm pretty much sold on adopting going fwd.
the taste was very good. not a significant difference c/w the chilli prawn (which i use as std) but for sure more flavour along the lines of chriswg's recipe.
i've left most of the uncooked batch to make tonight ie they've had more than 5 hrs to go soft.
ps i forgot to put the salt in the chilli prawn batch and the onion did not soften in the day which is over 5hrs. - u need salt in the recipe.
Dipuraja's - Ingredients
(http://www.curry-recipes.co.uk/imagehost/pics/7bacaa920b2641fe754e1dcc1ef73aee.jpg) (http://www.curry-recipes.co.uk/imagehost/#7bacaa920b2641fe754e1dcc1ef73aee.jpg)
Dipuraja's - LH gently broken open before cooking RH not touched (RH was 1st in and got a little too cooked)
(http://www.curry-recipes.co.uk/imagehost/pics/a7be94debee812f7e28908ecca6d2969.jpg) (http://www.curry-recipes.co.uk/imagehost/#a7be94debee812f7e28908ecca6d2969.jpg)
Batches after resting all day LH Dipuraja's RH Chilli Prawn
(http://www.curry-recipes.co.uk/imagehost/pics/794dc916cb0014abb7c2d29b5e828092.jpg) (http://www.curry-recipes.co.uk/imagehost/#794dc916cb0014abb7c2d29b5e828092.jpg)
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You've always something to add as a footnote Cory.
But I thought it was you that considered it a "barrage" Mikka? :P
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Jerry, i'd love you or Chris, or anyone else for that matter, to have a try at my recipe using the two cook method. Whilst I am hoping to be able to scrap this very recipe tomorrow after my bhaji demo, it would be good to view comments on comparison to other recipes being used on here. Especially, as this will help me to judge people pallettes, as I know how these taste.
If can be so bold, I would comment that the batter after resting in both pictures seems too wet. It would also seem that your bhaji was a fair bit smaller than Dipuraja's, would you agree with this?
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Axe. Oddly enough he does precook it if you look. I think there are many household recipes that suggest this for various things not least chips of course. The first fry is tempering the second the actual cooking.
Someone here had a completely oven baked recipe if I remember rightly? At least the looked as though they were? Sort of rounded on a plate, sort of placed there in fact for oven baking. Perhaps Cory will know?
Jerry, i'd love you or Chris, or anyone else for that matter, to have a try at my recipe using the two cook method.
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Axe. Oddly enough he does precook it if you look.
Mikka,
You've lost me here, I think perhaps you misunderstood my comment.
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Axe - Your recipe is very similar to mine. I'm happy to give it a go next time I make some but at the moment the method is more important than the ingredients. On the first taste I thought the Dipuraja method was awful. I ended up with a big mouthful of raw potato. But the second batch was much better.
Jerry - I think you have to ditch the long marinate method. With the onions that soft and a wet batter the bhaji gets too dense and the hot oil cant penetrate all the way to the middle for long enough. I had just about decided on this after last Saturdays effort, and then Dipuraja's video went online which backed up my suspicions. You need to keep the onions hard with just a coating of gram flour so when you gently form the balls there is lots of air inside the bhaji which the oil can penetrate into and cook from within. Think birds nest for consistancy.
Once I get better this should facilitate being able to cook massive bhaji's to perfection. At the moment I'll stick to palm sized ones.
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Axe,
i'll give u're recipe ago. it's got me bugged now this bhajis thing.
Chriswg,
i'm not sure on anything after this last go - i ended up below par. i am sure this was solely down to me trying the 2 stage cook and making a bit of hash - i overcooked.
LH Dipies, RH Chilli Prawn's (Dipey or Dipuraja is now well known by the family)
(http://www.curry-recipes.co.uk/imagehost/pics/e5e3b503e9477f47627dec4a72296f67.jpg) (http://www.curry-recipes.co.uk/imagehost/#e5e3b503e9477f47627dec4a72296f67.jpg)
comment on the comparison:
i overcooked a tad in following the 2 stage cook for the 1st time. the bhajis were a tad hard on the outside. Dipies just lost out to Chilli Prawns solely down to an after taste which i put down to the dried methi (family like me are not overly keen and maybe i put a tad too much in).
i mixed the "opened up" bhajis after stage 1 cook with the left alone. i told no one that potato was in dipies. no one commented on either the potato or that some were softer inside than others. i too could tell no difference whatsoever.
the only general comment which i tend to agree with is that BIR bhajis don't really have that much flavour - it's the combination with the mint sauce that makes the dish. on that basis Chilli prawns were considered closer to BIR (less flavour and certainly a lot cheaper).
i'm in a bit of a conundrum as to the long marinade (~5hrs). in the past i've felt this works better than frying straight away. what i did find that the "extra" batter inside the bhajis as a result was very soft but not that brill in terms of the overall flavour (we like the onion not the batter). i'll try out Axe's recipe before making any final decision.
conclusion at the mo : stick with what i do already - cook once 160C and reheat in microwave. use only onion. cook as soon as the onions soften enough to make a ball.
ps i think i've signed up to Dipies utube site as i remain big fan.
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Don't forget that when twice frying chips the first fry is at a lower temperature for so long(don't know the actual temp or time period) The second fry is hotter for less time.
This way you dont really colour the food on the first fry, its gently cooked through.
The second fry being hotter makes for the crisp and the colour.
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I gave Dipuraja's recipe a go
The flavour is excellent, but I had problems getting the centre of the bhajee cooked through
I will definitely use his recipe again but make the bhajees a smaller
This will definitely get round this problem
All in all, a very good result though (except the middle)
I'm so glad this chef is sharing his recipes
It's so much better having the video as well
I wonder if this might prompt, another BIR chef, to post as well
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Hi Haldi
Did you follow the recipe exactly to spec? I think you have to be a very experienced bhaji chef to get ones that big cooked all the way through. I'm sticking to satsuma sized ones for now and hopefully I'll be able to build up to bigger ones in the future.
Did you see any benefit with the lentils? I'm going to be messing around with the IG recipe over the next few weeks to see if any improvement is possible. I quite like the idea of adding a bit of kashmiri masala although I'll also feel a bit like a cheat.
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Chris, the last batch of Bhaji I did were the same size as the IG Bhaji. I've just taken two out of the freezer that I had from the first cook and measured them. They are roughly 3 inches in diameter, those we ate with the meal that evening that had the second cook, were perfectly cooked through. I would go as far to say that they were probably cooked through on the first cook, given the minimal time the second cook took.
The IG Bhaji Recipe for me is the holy grail, adding only a chopped fresh green chilli to give a little more kick as preferred.
Here's a pic. (Frozen)
(http://www.curry-recipes.co.uk/imagehost/pics/0c0fa76790132302087b4ef78e07837f.jpg)
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Hi Haldi
Did you follow the recipe exactly to spec? I think you have to be a very experienced bhaji chef to get ones that big cooked all the way through. I'm sticking to satsuma sized ones for now and hopefully I'll be able to build up to bigger ones in the future.
Did you see any benefit with the lentils? I'm going to be messing around with the IG recipe over the next few weeks to see if any improvement is possible. I quite like the idea of adding a bit of kashmiri masala although I'll also feel a bit like a cheat.
Hi Chris
Yes I followed the recipe as close as I could
It's a little vague to how much gram flour you need, but I added till it got the texture as per the video
The lentils added a welcome crunch, a nice touch if you ask me.
As for the Kashmiri Masala, I feel no guilt about using it
Every single takeaway I have visited, use it
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DipuRaja is doing a great job I think. I'm really glad to see peeps trying what he is showing. After all he is the VERY FIRST BIR Chef to do so. There will be more of them too. I don't get some of the stuff he does either but after trying a lot of them have to say I've learned a great deal from this 'Dial a Curry' bloke.
I've had more problems with written recipes than in anything I've seen thus far, I think it truly important people show support to him. Might not get another chance if this doesn't work? ;)
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Hi Mikka,
I for one have voiced my concerns over this guy's method's which on reflection, I think I've been a touch too harsh, as I've never even give one of his recipes a chance :(
I totally agree with you with regards to his post's on youtube, he is doing a brilliant job. And maybe, just maybe, he is going to blow the whole 'mystique' of BIR cooking, right out of the water.
After all, he has a business based on what he is doing, and I assume that it's a success?
With all that said though, it's BIR results that I'm looking for and not really TA results, which I do believe differ some what!
But, I will give one of his recipes a go, probably the Madras, as I believe his ingredients are very similar to CA's Madras, even if the method is holy different.
Ray :)
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Thanks Razor.
Yeah I try everything and anything so it goes. No worries. I think people need confirmation on votes or something sometimes and that can be a problem when submitting something other than the usual.
Anyway's. We are alive.
Let's live with that.
Thanks Razor.
Best.
Me.
Hi Mikka,
I for one have voiced my concerns over this guy's method's which on reflection, I think I've been a touch too harsh, as I've never even give one of his recipes a chance :(
I totally agree with you with regards to his post's on youtube, he is doing a brilliant job. And maybe, just maybe, he is going to blow the whole 'mystique' of BIR cooking, right out of the water.
After all, he has a business based on what he is doing, and I assume that it's a success?
With all that said though, it's BIR results that I'm looking for and not really TA results, which I do believe differ some what!
But, I will give one of his recipes a go, probably the Madras, as I believe his ingredients are very similar to CA's Madras, even if the method is holy different.
Ray :)
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I made some stonking Bhajis today using the Dipuraja mix powder and Kashimir Masala. They were beautiful. I'm going to have trouble in future deciding between these and the IG ones.
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How would you compare the two Chris?
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A real tough call. I think these were better but that might only be down to my cooking method improving. These were also the first ones I have cooked using aniseed rather than fennel seed which I think helped too.
It's amazing how easy they are to cook once you know what you are doing. It seems crazy to think how much I struggled for the best part of a year.
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The Aniseed does make quite a bit of difference, I was surprised at that myself.
But the biggest surprise is as you say, just how easy they are when you know what to do. When I think back over all the recipes and attempts, I kick myself knowing I was only ever 1 step away. I wonder how many other recipes will turn out like this?
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i'm still without the aniseed. where did u purchase. i've not been to the big Asian store in bolton yet. when i've asked in the smaller shops they've taken me to fennel and star anis.
i've looked in asda and sainsbury without luck either.
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I got mine from Raj in Brighton, a local Desi Deli if you like. If you can't find any, let me know and i'll post a jar to you.
EDIT:
Just found this: http://www.spicesofindia.co.uk/cgi-bin/sh000001.pl?REFPAGE=http%3a%2f%2fwww.spicesofindia.co.uk%2f&WD=aniseed&SHOP=%20&PN=Indian-Food-Rajah-Greenfields-Aniseed.html%23aISW030#aISW030 (http://www.spicesofindia.co.uk/cgi-bin/sh000001.pl?REFPAGE=http%3a%2f%2fwww.spicesofindia.co.uk%2f&WD=aniseed&SHOP=%20&PN=Indian-Food-Rajah-Greenfields-Aniseed.html%23aISW030#aISW030)
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Axe,
many thanks - a pic was all i needed. i know the "greenfields" brand as i buy the herbs and now realise i've been looking on the wrong shelf (had been looking on the spices shelves).
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I ordered mine online from spicesofindia. I had to order 10 packs of poppadums to get the order up to ?30 for free postage!
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I had to order 10 packs of poppadums to get the order up to ?30 for free postage!
lol you didn't fancy the 3.95 postage then. :D
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3.95 is about 50 poppadums! They last literally forever and will get eaten up quickly - all 150 of them!
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Chris, i'd have done the same, just had to chuckle. I 'nuke' a poppadum when I get the nibbles. I've even invented a quick fix coconut curry chutney to go with it.
1 sml onion chopped finely, fry till golden. Add about three quarters of a dessert spoon of Tikka Masala Paste and fry for a minute add about a third of a Pataks creamed coconut sachet and about two tablespoons spoons of water to help dissolve and cook to a paste.
Warning, its devilishly morish, especialy with a few bottles of Cobra left. ;D
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'a' poppadum?
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Yeah ok several. :P
I forgot to ask though Chris, how different did you find the flavours of Dipuraja's compared to the IG Bhaji?
Were they alot different or just subtle, etc?
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this is a great thread, one of the best on the site. surely with this we are close to putting the onion bhaji debate to sleep.
im going to try this on wednesday, my last few attempts were a disaster and i pretty much gave up, main reason is we never had a deep fat fryer in the house. today im heading out to buy myself one. You just cant work it with a wok full of oil.
will post pics of my attempt.
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ok not been on for a while as was in the process of moving house, now moved, made these tonight , very simple and easy to make , forgot the lentils lol , dont think they add anything to the dish as they tasted lovely , just like a bir in glasgow , scotland , made sum mint sauce also to go with it .
Cheers
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forgot the lentils lol , dont think they add anything to the dish as they tasted lovely
I'd agree with that Gazman and similarly I didn't find the potato in the IG bhaji did anything for it either (as per my expectation). To my mind anything which adds sogginess (lentils, potato) is a big no no in getting a well cooked crispy bhaji. I reckon it's not called an ONION bhaji for nothing.
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I didn't find the potato in the IG bhaji did anything for it either (as per my expectation). To my mind anything which adds sogginess (lentils, potato) is a big no no in getting a well cooked crispy bhaji. I reckon it's not called an ONION bhaji for nothing.
I am surprised to hear you say that, especially as we have now seen two very different BIR and TA add potato.
I found that the potato helps to make the bhaji lighter whilst permitting a stiffer batter to be used.
Of course, its all down to personal choice or opinion but I have been able to re-create the IG Bhaji at home, with perfect results. I suppose I am trying to defend the recipe having posted it, but mostly because I know it is the real thing.
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i know the potato is used in Glasgow BIR's , i am making more later today after the football , anyone got a good recipe for a spicy sauce to go with it, looking for something really nice, used the mint sauce but not a big fan .
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SS - if you cant get a decent crispy bhaji with potato in it then you have to have a look at your method, not the ingredients. We are up to about 6 out of 6 BIR's saying they use potato in their bhajis. If I were you I'd keep it in, but try out different ways and oil temperatures until you get the desired result.
Gaz - Why not knock up a bowl of Vindaloo sauce to dip the bhajis in. Thats my personal favourite. I'm not a fan of mint sauce.
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do u have a recipe for it then chris ?
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SS - if you cant get a decent crispy bhaji with potato in it then you have to have a look at your method, not the ingredients.
I think we'll have to agree to disagree about this one chris. If you look at it logically by the time those slithers of potato have cooked, you've got very thin chips in your bhaji - that makes no sense to me.
I made perfectly cooked bhajis with only onion in them and that's pretty much all that I need. The potato version added nothing in terms of taste or texture - so why bother? ???
I'd compare it to using Pataks pastes in BIR curries. Just because 6 out of 6 BIRs use it in their curries doesn't mean that that's what I want to copy!
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Gazman - If you dont have any base available go for a quick CIAH - http://www.curry-recipes.co.uk/curry/index.php?topic=3721.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3721.0) - 1 heaped tsp chilli powder should be hot enough if you add the chilli powder and fresh chillies in the base.
SS - you shouldn't be able to see the potato in the bhajis, or even really know they are there. They just disintegrate into the batter keeping it light and tasty. If it isn't to your taste then fair enough, no point cooking what you don't like. I do firmly believe it is essential to achieve proper BIR quality.
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(lentils, potato) is a big no no......I reckon it's not called an ONION bhaji for nothing.
I have to say I agree. I am suprised to see onion bhajis that have potato (and/or whole lentils) in them. Maybe it's a modern day (or even a Scottish BIR) thing, but I have never seen it (or detected it) before.
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I am suprised to see onion bhajis that have potato (and/or whole lentils) in them. Maybe it's a modern day (or even a Scottish BIR) thing, but I have never seen it (or detected it) before.
That is precisely what I thought right up to the point I saw it added. I can't tell you how surprised I was but suddenly it all made sense.
All my attempts at making Bhaji prior to this had been ok but never did resemble a BIR Bhaji. Not matter how hard I tried, I could never get the centre to the consistency that I wanted and always ended up with a loose almost tasteless ball of overcooked onion or a heavy under cooked cakey centre.
The IG Bhaji Demo gave me the recipe and the methodology and the result was delicious. Having broken the Restaurant quantities down I did have to refine it a little bit but eventually was able to produce perfect Bhaji almost identical in texture to the IG Bhaji.
If nothing else, it certainly opened my mind up.
SS, do you have any photo's of your recent Onion Bhaji?
Gazman, perhaps you could make the Bhaji spicy and make more use of the mint sauce. I sometimes add chopped red and green chilli to add that extra kick.
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All my attempts at making Bhaji prior to this had been ok but never did resemble a BIR Bhaji. Not matter how hard I tried, I could never get the centre to the consistency that I wanted and always ended up with a loose almost tasteless ball of overcooked onion or a heavy under cooked cakey centre.
The IG Bhaji Demo gave me the recipe and the methodology and the result was delicious. Having broken the Restaurant quantities down I did have to refine it a little bit but eventually was able to produce perfect Bhaji almost identical in texture to the IG Bhaji
It sounds to me that you're saying that the addition of potatoes made all the difference to your end result? Or was it actually the cooking method and texture of the "batter" that made all the difference? Or all three do you think?
Having perfected your cooking method, batter, etc, have you tried making them without the potatoes to see if it makes any difference? I strongly suspect not?......
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i have tried both methods , the potatoes just add more depth and more consistancy , as u can see the bajis with only onion can b very wattery , only thing the potato does is adds extra depth , i just made another batch , only thing i done diff was add 10 finely chopped birds eye green chillies , made 14 bajis
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i have tried both methods , the potatoes just add more depth and more consistancy
I'm not sure what you mean by "depth" and "consistency" gazman?
, as u can see the bajis with only onion can b very wattery
Where am I supposed to be looking please? Are you saying that the potatoes "mop up" the water then?
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my pics wont load cause of yer shite website lol, yes the potatoes mop up the water , where r u from , i have asked u numerous time now , i take it u r not from scotland or england ???
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just tried the bajis , and they r amazing , nice taste to staRT THEN AFTER A FEW SECS U GET THE HEAT , very good indeed , shame cory thinks he knows it all lmafo
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Here is my theory on the use of potato in bhajis.
As I have previously stated, in order to get a perfectly cooked bhaji you need to allow the oil to penetrate to the middle of the bhaji. If you have too much thick batter, the onion in the middle is essentially stewing in the batter as the oil is not getting into contact with it. As Dipuraja showed and IG confirmed, in order to do this the onions need to be as firm as possible - not soft as a lot of us (myself included) previously thought. Any ideas of pre cooking the onions or salting them 24 hours beforehand went out of the window.
I hope you are with me so far as this is an essential fact to cooking good bhajis.
So in order to achieve 'airy' bhajis we now know we need to add salt at the last second, chuck in an egg to make the onions sticky, and then add just enough gram flour to coat the onions. We could in theory then form the bhajis and cook and I'm sure the results would be okay but there wouldn't be very much substance in the middle of the bhaji - only onion. By adding some very thin potato matchsticks to the mix (mine are usually even thinner than matchsticks) you can keep the bhaji loose and airy to allow it to cook through, while at the same time the potato breaks down after 5 or 6 minutes to form the soft centre. You certainly wouldn't know they contain potato even though you just made them.
I don't think this is a new thing and I certainly don't think it is a regional thing either. We have heard from chefs in Bristol, Sussex, Surrey, Hampshire and Newcastle. They all agree.
This will be my last post on the subject. If anyone is to stubborn to embrace this breakthrough then you deserve to wallow in bhaji mediocrity. Gaz, Axe and I (to name but three) demand perfection and it would seem we have all achieved it.
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It sounds to me that you're saying that the addition of potatoes made all the difference to your end result? Or was it actually the cooking method and texture of the "batter" that made all the difference? Or all three do you think?
Its a very good question. It certainly had nothing to do with the batter texture, I have tried thick and thin batter previously and neither had worked. That leaves just two, the potato and the method.
Without doubt, the method plays a crucial role in making a really good Bhaji. Working the onion softens it up enough and makes it pliable enough to create a smooth round Bhaji without too much batter and without breaking down the onion.
The potato definitely gives the finished bhaji a better texture inside. It's hard to explain but its lighter in texture. As Chris says, it seems to breakdown but imparts itself to the batter to make it almost bread like in the centre. Whilst on the outside it adds a deeper flavour and does help to make the bhaji really crispy.
Having perfected your cooking method, batter, etc, have you tried making them without the potatoes to see if it makes any difference? I strongly suspect not?......
No and I won't be, unless I run out of potato. ;)
The IG Bhaji is 'the' Bhaji I judge all others by. Following the IG Demo and subsequent topic, I have been able to re-produce near identical Bhaji at home.
I'm not saying that its the be all and end all of a Bhaji, far from it. But to me it would be pointless trying it without, when I know the IG definitely do use it.
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yes we certainly have , i added chopped green chillies to the mix , u should try it , great taste then an even better after kick , WOW !!!
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i suspect he is google mapping places so he is ready for my questions lmfao !!
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This will be my last post on the subject. If anyone is to stubborn to embrace this breakthrough then you deserve to wallow in bhaji mediocrity.
Hehe that gave me a laugh! ;D
Gaz, Axe and I (to name but three) demand perfection and it would seem we have all achieved it.
Well chris, I have not necessarily achieved perfection but I've made the best bhajis I've ever made just by the addition of egg. That was all that was missing for me!
I have always made the bhajis fresh, as you suggest, so that's nothing new to me. I just need to get the spicing the way I like it now.
Oh, and don't forget, your idea of perfection may not be the same as my idea. I bet you put lemon in your madras for that added 'perfection' too? ;)
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i know the potato is used in Glasgow BIR's
(lentils, potato) is a big no no......I reckon it's not called an ONION bhaji for nothing.
Maybe it's a modern day (or even a Scottish BIR) thing, but I have never seen it (or detected it) before.
Potatoes are not used in onion bhajis round here (Dundee - East Coast of Scotland) so it's more of a Weedgie thing than a Scottish thing.
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Stephen,
it's more of a Weedgie thing than a Scottish thing.
What the hell is a 'weedgie' lol ;D
That's what my little lad calls his knob ;D ;D
Ray :)
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What the hell is a 'weedgie' lol ;D
Ray :)
You are a Mancunian (I assume), I am a Dundonian, Gazman is, I think, a Glaswegian, or Weedgie for short.
:D
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maybe in dundee they dont but thats why Glasgow is the curry capital of the uk lol
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maybe in dundee they dont but thats why Glasgow is the curry capital of the uk lol
lol indeed gazman!!
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Hi Stephen,
You are a Mancunian (I assume), I am a Dundonian, Gazman is, I think, a Glaswegian, or Weedgie for short.
Correct, I am a Manc. Weedgie, for a Glaswegian....makes sense now lol ;D
Ray :)
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my pics wont load cause of yer shite website
It's not MY website gazman....but I'm surprised you even come here then, if you think it's "shite" lol? ::)
If you want to post pics, read the instructions (yes, they are in English, I know ;))
where r u from , i have asked u numerous time now , i take it u r not from scotland or england ???
Pay attention mate, you asked ONCE before, and I answered you (cos I'm polite like that). Read my reply...
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come for the banter thats all, shame you dont have any thats worth listening to lol
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It's not MY website gazman....
At last the penny drops!
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I love the lentils in Dipuraja's OB recipe
I've actually increased the quantity, in my latest cooking session
It's a lovely crunch!!
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At last the penny drops!
True, I was almost under the impression it was your's for a while SS.... ::)
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Well I've just made a couple of of these for lunch and yummy!
(http://www.curry-recipes.co.uk/imagehost/pics/fa21f0ea16743f6758735e4778a1ba33.jpg) (http://www.curry-recipes.co.uk/imagehost/#fa21f0ea16743f6758735e4778a1ba33.jpg)
So here's what I think:
1. I didn't include the lentils purely because I couldn't wait for the soaking time but I will try them next time as I'm intrigued by their inclusion.
2. Potato. I cut the potato as dipuraja demonstrates, which is small cubes. They were obvious in the final product but were a welcome taste addition. It's not really a onion bhaji though is it if you can distinguish the spuds after cooking. So yes I like it but if I were to continue using them I would matchstick them as in the IG bhaji method.
3. Taste. Very good, but still not top notch. The flavour is far better than the IG bhaji in that there actually is some! If you make this bhaji I would go with two onions and not three as suggested to make the spicing right.
4. Consistency. I found that I had to overcook the bhaji to ensure the middle was cooked and it still had that slightly cakey feel.
Overall very good and I would not be disappointed to be served this in a restaurant which is more than I can say for the thoroughly tasteless, if technically better,IG bhaji.
I hope I don't get into any argy bhaji for saying that! ::) ;D
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SS,
These do look better than your IG attempt, I must say. Just one or two points.
I didn't include the lentils purely because I couldn't wait for the soaking time
He only soaked them for 10 minutes?
Consistency. I found that I had to overcook the bhaji to ensure the middle was cooked and it still had that slightly cakey feel.
How long did you actually cook them for and did you do his 'twice cook' method? I will never accept that a bhaji can be cooked properly in the time that Dipuraja suggest's, especially when they are that big.
Taste. Very good, but still not top notch
Can you put your finger on what you think may be missing in both Bhaji's apart from little spicing in the IG? In terms of ingredients, there is very little between these, with the exception of lentils and kashmiri masala in Dip's Bhaji. In my opinion, lentils are usually bland, so their inclusion can only be for texture I'm guessing? As for the Kashmiri masala, this would add further flavour but, with most of the ingredients of the K/M being present in Dip's mix powder, I don't see the point in it's inclusion?
I would not be disappointed to be served this in a restaurant which is more than I can say for the thoroughly tasteless, if technically better,IG bhaji.
Bit harsh SS. I think that the scaling that Axe has provided us is not a bad effort. I mean, how do you scale down a 'handfull' to a precise measurment? I'm guessing that you would have preferred a tbsp of mix powder and equal chilli powder, and if that is the case, then add that to the "technically" better IG bhaji, and you would be in Nirvana? ;)
Ray :)
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Tried this last night with my curry first couple i did were a mess but got it in the end and yes they were tasty