Author Topic: Dry Bhaji mix  (Read 4340 times)

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Offline mickyp

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Dry Bhaji mix
« on: May 07, 2019, 03:38 PM »
I made some onion Bhaji's up last weekend and mixed up the spices and covered the onions before adding rice flour and Gram flour, no water was used i let the mix sit for ten mins to allow the salt to draw moisture from the onions.
Doing this i found i didn't have the situation where the mix seemed to keep getting wetter, for me the mix seemed a bit more stable.

Offline Donald Brasco

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Re: Dry Bhaji mix
« Reply #1 on: May 07, 2019, 04:28 PM »
Good tip thanks. Normally I end up with more spices stuck to my hands than stuck to the onion strips.


Offline mickyp

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Re: Dry Bhaji mix
« Reply #2 on: May 07, 2019, 07:11 PM »
wet your hands first, it will stop that.......honest :)

Offline chewytikka

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Re: Dry Bhaji mix
« Reply #3 on: May 07, 2019, 08:13 PM »
mickyp, that


Offline mickyp

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Re: Dry Bhaji mix
« Reply #4 on: May 07, 2019, 08:36 PM »
I did double fry at 160, but they are Red Onions, i have found them to look look a bit darker, thanks for your comments and advice tho.
« Last Edit: May 07, 2019, 09:18 PM by mickyp »

Offline chewytikka

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Re: Dry Bhaji mix
« Reply #5 on: May 07, 2019, 09:49 PM »
Red Onions, Thatill be it for sure. ;)
Some that you get, have the same effect as beetroot.

Offline mickyp

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Re: Dry Bhaji mix
« Reply #6 on: May 08, 2019, 10:40 AM »
I


Offline Edwin Catflap

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Re: Dry Bhaji mix
« Reply #7 on: May 09, 2019, 12:46 PM »
Thats a really good tip as mine get more gloopy towards the end of the batch

Thanks

Offline chewytikka

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Re: Dry Bhaji mix
« Reply #8 on: May 13, 2019, 01:02 PM »
How its done in a BIR kitchen




Bucket of semi dry onion bhaji mix



Chef getting in the way



Into the hot vegetable oil



Deep Frying



Not quite fully cooked



Sample, Yes Please, Yum. ;D


BIR Onion Bhaji is the one item that is so easy peasy to cook at home.

cheers Chewy

Offline Donald Brasco

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Re: Dry Bhaji mix
« Reply #9 on: May 13, 2019, 01:22 PM »
What should the ratio be between gram flour and onion, by weight please? Spices, etc I can probably eyeball, but it seems to me the key to success will be getting the basic proportions right.


 

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