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British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Bhajis (Onion, Pakora, Mushroom, Vegetable, etc => Topic started by: emin-j on July 01, 2012, 11:05 AM

Title: Best Bhaji's so far.
Post by: emin-j on July 01, 2012, 11:05 AM

Hi all,
I have been struggling for months to be able to make a nice flavoursome bhaji but last night I seem to have 'gone up a level'  :)
What I found was if I leave the sliced onions in the mixing bowl with spice mix,g/g,kashmiri masala paste,aniseed,and a pinch of cumin seed all mixed in and leave it to 'marinate' for a couple of hours then when ready to fry the bhaji add the egg,flour and salt and mix in the bhaji are very good  8) nice flavour and a good colour inside. :)

Title: Re: Best Bhaji's so far.
Post by: loveitspicy on July 01, 2012, 02:19 PM

You could also try chopping the onions and leaving them for about 6 hours - i had to one day and when i mixed up the spices, flour etc - fried them off they were the best we had ever made


best, Rich

Title: Re: Best Bhaji's so far.
Post by: 976bar on July 01, 2012, 02:22 PM

Sounds good Emin, will give this a try next time...

I think most things improve with age  ;D