Just made 12 of these wonderful bhaji tonight with a mint yoghurt, cucumber & mint raita. My wife said that if I hadn't told her different then she would have thought that they from our local Indian restaurant. Especially as I made them tennis ball size as they tend to do, which means they take a bit longer to cook, however get a wonderful crisp on the outside and slightly softer throughout (10 - 12 mins cooking). Anyway my wife's comment is testament to how good they are. I think next time I may even add a little more quantity of spice mix as I feel they could handle a bit more. Thanks again Al.
Al I have been watching your videos for some time. I made the onion bhajs this evening. My oh my. Thank you very much. They were delicious. I squeezed some lemon over them. Will be preparing some more of you recipes now. Happy Christmas to you.
absoulutly brilliant recipies al. i thought my curies were pretty decent[not!] but having copied some of yours ,and watch them turn out ,the taste is unbielevable! cheers kev in sunderland ...haway the lads!
NAILED IT! I've been trying to get Bhajis right for the last year, but they never taste right somehow. Had these with your Chilli Chicken Massala and they were fantastic. Cheers.
Al's Kitchen just a quick question Al, what sized pan do you use? I've got the same pan at 12" and 10". Is the smaller one better for caramelising the base?
loving the SMB shout. That's how I found you, so I'll give these a go now to go with the pork vindaloo I just made (pre cooked with the lamb recipe - it's gorgeous!)
Hi Al, im afraid my fave Indian takeaway has lost a loyal customer since I discovered your video's absolutely stonking curries and side dishes. I have one question are the ingredients listed anywhere, as I have to go through each video stopping and starting it to collect them....which takes me longer than cooking some of the dishes!!! Lol.😂 p.s. Thank you for your work..brilliant!!!
Thanks Mike. Tip. Fry one bharji from your mixture. Test it. See if it's seasoned to taste. I like em strong, partner likes em mild. Also go on the small side to start with. They can be tricky little buggers to get right. Good luck
1. Microwave 4 slided large onions on full power for 2 mins 2. Add 3 tsp mild madras; 1 heaped tsp cumin seeds; 1 tsp fennel seeds; pinch asafetida powder; half tsp tumeric; half tsp garam masala; 1 tsp chili powder. Work powders through onions. 3. Add 2 tsp garlic & ginger paste, mix. 4. Add 1 medium egg, mix. 5. Add half tsp baking soda, mix. 6. Sieve gram flower over onions and mix; put hand into water and keep mixing until sticky batter formed. 7. Loosely form into balls - not tight, to allow oil to get to center - and fry until done.
WOW,I made these lovely beauties 2 weeks ago,needless to say there was no leftovers for the next day,absolutely gorgeous,light,crunchy and fresh.Thanks Al
Thanks for sharing this, they look amazing! Why do you put the onions in the microwave? Does it help draw moisture out or is it just to soften them a bit?
Hi Al, really glad you did not stick a load of yoghurt in there and make a sticky thick batter. Like Yorkshire puddings with onions in. Good recipe. Thank you.
another great vid cheers al love them too will give these a try cant beat a nice starter and curry after a few beers 10 usually lol its hard for me the wife likes mild currys im a jalfrezi nut keep them coming thanks al
Hi. Either don't bother with microwave at all or just soak onions in boiling water for a few minutes. To soften. Most do not do this at all but I find I can make nicer bhajis when I do
Just rewatching this video in preparation for a binge cook of tikka's and bhaji's today - and I notice the Sunderland AFC picture you're dusting. I thought you were a Liverpool fan?!
Made these this weekend, thought that they needed more curry powder and chopped green chilli as this recipe lacked a bit of flavour and spice as it was. Will add next time but otherwise dead easy, just as I like it!
LOL Al and here's me thinking you were a real Mackem what with the photo and all. I'm from Newcastle so was preparing to cross you off my Christmas list HE HE! Seriously great video and some lovely seasoned oil as a bi-product
Hi Brian. I was an honorary Makem for the day. Maybe I could something for the Geordies soon. Lol if you do the bhaji's, just get one to see if it's seasoned to taste. Then you can make any adjustments. Cheers mate.
Yes I make these at family get togethers they are popular and I always do as you suggest to check the seasoning. Tried a curry with the coconut powder and it was good
Hi Al, i have a cpl of questions, im making chana saag and these onion bhajis tonight but have just been to tesco to grab some gram four fir the OB's and black mustard seeds for the chana and they are fresh out, is there a substitute for these ? thank you in advance
Well there you go, you learn something every day, I never new that or should I say neither did the baker in the house 'Liz'. haha. Thanks Al. We are snowed in today so never got shopping in for our traditional Sunday roast so, Onion Bhaji, Aloo Tikki starter, King Prawn Chilli Masala main, with a nice saffron rice it is then. Thanks Al.
Another great video, Al! I really like how simple you make all the meals look; it's not as daunting now! Do you know how to make samosas? I'd love you see your take on them =)
Hi Al, do you have a mint sauce recipe to go with these? I tried grinding up mint leaves, but it didn't work. I know a recipe calling for English style mint sauce, but we don't have that in Germany...
you're both wrong. vindaloo comes from a Portuguese word which roughly translates to garlic and vinegar which are the main ingredients of the dish . wrong translation had led to an abomination of a dish having potatoes when it actually shouldn't.
Hi Al, can these be made in advance and reheated in an oven? If so are they as good? Just so that I can enjoy a few bottles of cobra with my guests and not worry about cooking once they have arrived
+tim newcombe Asafoetida - it is a garlic substitute often used in areas where they are strict about not using onion, garlic and galangal. It has very similar taste to garlic and comes as a powder. It is available in good Asian stores or online at spicesofindia.com and amongst many other good online outlets.
Al, I am really dissapointed by the Sunderland AFC endorsement. The only way you can make this right is to balance things out with a Newcastle United endorsement, perhaps do some vegetable pakora for the Geordie's. Ho'way the Lads.
Steven D I'm a Liverpool FC fan Steven. I did that because of the pages and pages of Al's Kitchen chatter on the Sunderland fc message board like as a thank you.
I know, I know - I'm jesting; it was actually a nice gesture. Let me see if I can drum up some support on the Newcastle fan pages for you! Our lot never like being outdone by the Mackems. Keep doing what you're doing, Al - I've tried so many of your recipes and they're absolutely wonderful! 😊
I hope you know Al that onion bhajis are a British invention - there's no such thing as onion bhajis in India, they don't know what you're talking about.
+TheDutchinforres Um I don't know what you're talking about - the Bhajia is a staple all over India - we make it out of potato, onion, chilies and eggplant. It's pulled together with chana ka atta or chickpea flour and pronounced 'bhe -jiaas' or pakoras not bha-jis'
Hi Darren. I have already done the mint chutney. Apart from that the other ones are onion salad, I will be doing this. Lime pickle, best to buy a jar of pataks, and the same for Mango chutney. I may to a Tamarind chutney though. Al
loving the SMB shout. That's how I found you, so I'll give these a go now to go with the pork vindaloo I just made (pre cooked with the lamb recipe - it's gorgeous!)
Just made 12 of these wonderful bhaji tonight with a mint yoghurt, cucumber & mint raita. My wife said that if I hadn't told her different then she would have thought that they from our local Indian restaurant. Especially as I made them tennis ball size as they tend to do, which means they take a bit longer to cook, however get a wonderful crisp on the outside and slightly softer throughout (10 - 12 mins cooking). Anyway my wife's comment is testament to how good they are. I think next time I may even add a little more quantity of spice mix as I feel they could handle a bit more. Thanks again Al.
+Alex Nisbet Thanks Alex. Appreciated.
Hi Al im following so much I feel like a stalker man, love the channel.
Absolutely fantastic made these today x
loving making curry with your recipes best and most reliable ever! one problem we have is we only have an electric cooker its a pain
You can achieve good results with an electric cooker. Glad you like the channel
Hi al , fantastic resilience , love you4 videos , keep up the good work . You have a great approach to cooking . I’ve learnt loads , many thanks paul
Hi Al. These bahjees are absolutely beautiful and so addictive. Well done again and many thanks
Amazing recipe. I follow exactly what you do. Bhajees are next level every time. Thank you x
Thank you Al these are delicious my family can't get enough of them!..all your meals are delicious..x
Morning Al, These bhajees are amazing. Thanks once again for the meals you help me create
Al I have been watching your videos for some time. I made the onion bhajs this evening. My oh my. Thank you very much. They were delicious. I squeezed some lemon over them. Will be preparing some more of you recipes now. Happy Christmas to you.
Made this a few times now. They taste EXACTLY like restaurant versions do. Top recipe - many thanks!
absoulutly brilliant recipies al. i thought my curies were pretty decent[not!] but having copied some of yours ,and watch them turn out ,the taste is unbielevable! cheers kev in sunderland ...haway the lads!
Fabulous recipe! Thanks
NAILED IT! I've been trying to get Bhajis right for the last year, but they never taste right somehow. Had these with your Chilli Chicken Massala and they were fantastic. Cheers.
Neil Bateman That's great Neil. Thanks for trying the recipe.
Al's Kitchen just a quick question Al, what sized pan do you use? I've got the same pan at 12" and 10". Is the smaller one better for caramelising the base?
loving the SMB shout. That's how I found you, so I'll give these a go now to go with the pork vindaloo I just made (pre cooked with the lamb recipe - it's gorgeous!)
Hi Al, im afraid my fave Indian takeaway has lost a loyal customer since I discovered your video's absolutely stonking curries and side dishes. I have one question are the ingredients listed anywhere, as I have to go through each video stopping and starting it to collect them....which takes me longer than cooking some of the dishes!!! Lol.😂 p.s. Thank you for your work..brilliant!!!
Same here! 🤣🤣 I follow Al's curry recipes nowadays. 👏👏
Going to try these, thanks 👍😋
Gotta give this one a go tomorrow when I'm off. Looks really authentic Al. Keep those vids coming pal. Your food is excellent 👍
Thanks Mike. Tip. Fry one bharji from your mixture. Test it. See if it's seasoned to taste. I like em strong, partner likes em mild. Also go on the small side to start with. They can be tricky little buggers to get right. Good luck
Hi can you please write the ingrediants down. I am looking forward to making this but unsure about some of the dpi es you mentioned. Thanks Debbie
have made these loads and they are Always Amazing,
Anita Bates I
1. Microwave 4 slided large onions on full power for 2 mins
2. Add 3 tsp mild madras; 1 heaped tsp cumin seeds; 1 tsp fennel seeds; pinch asafetida powder; half tsp tumeric; half tsp garam masala; 1 tsp chili powder. Work powders through onions.
3. Add 2 tsp garlic & ginger paste, mix.
4. Add 1 medium egg, mix.
5. Add half tsp baking soda, mix.
6. Sieve gram flower over onions and mix; put hand into water and keep mixing until sticky batter formed.
7. Loosely form into balls - not tight, to allow oil to get to center - and fry until done.
WOW,I made these lovely beauties 2 weeks ago,needless to say there was no leftovers for the next day,absolutely gorgeous,light,crunchy and fresh.Thanks Al
+Mark Wyatt Thx
Nee way! Al's a Sunderland Supporter! Rate that.
Thanks for sharing this, they look amazing! Why do you put the onions in the microwave? Does it help draw moisture out or is it just to soften them a bit?
Yeah. Until you get confident in making them I suggest softening the onions a little so they shape and mold better. That's all.
Lovely Al I will be giving these a go, thanks for sharing
Thanks Danny. Let me know what you think. Al
This recipe looks good and I want to try it. However, what is that ingredient that sounds like 'changee' ?
made these tonight, amaaaaaaaazing!!!!!!! thanks Al.
A Sunderland fan too,doesnt get much better lol,nice Bhajis aswell,cheers
Hi Al, really glad you did not stick a load of yoghurt in there and make a sticky thick batter. Like Yorkshire puddings with onions in. Good recipe. Thank you.
doing this tonight ive done it before best chilli con carne ever yum yum
Looks great Al..will give it a try!
"Meanwhile, do some dusting with the spare time you've got" 🤣🤣 Love the humour. This one's next on my hit list!
Legend. Great recipe Al. Haway!
Love the Sunderland photo.
Top tips from a top man. Cheers again Al.
another great vid cheers al love them too will give these a try cant beat a nice starter and curry after a few beers 10 usually lol its hard for me the wife likes mild currys im a jalfrezi nut keep them coming thanks al
Thanks Gaby. Glad you enjoy the videos. They are made for you. Spread the word for me. Al
Just made some, delicious Al, thank you ! Have you published a cook book yet ? If not you should .
Very great ! But do you have an alternative for not using the microwave?
Thanks !
Hi. Either don't bother with microwave at all or just soak onions in boiling water for a few minutes. To soften. Most do not do this at all but I find I can make nicer bhajis when I do
Just rewatching this video in preparation for a binge cook of tikka's and bhaji's today - and I notice the Sunderland AFC picture you're dusting. I thought you were a Liverpool fan?!
Hi al, how much gram flour did you use?
Hi al. Love the curries that you make. Do you have any recipes for mint yogurt and lime pickle?
Hi Al! I only have 00 grade flour do you think it will be possible ?
Made these this weekend, thought that they needed more curry powder and chopped green chilli as this recipe lacked a bit of flavour and spice as it was. Will add next time but otherwise dead easy, just as I like it!
Nice Bhaji’s!
liking the 'tache Al :-) and like someone else mentioned, the oil after is good for making the main course curry so don't discard it!
4 large onions
3 tsp mild Madras curry powder
1 tsp (heaped) cumin seeds
1 tsp fennel seeds
A pinch of asafetida
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp chilli powder
Why not post all the ingredients? Bit pointless otherwise as we still gotta watch the video again
@@ashcurt66 wa
Great video ... thanks
Can’t wait to make these!
Thanks Al. One question, can you freeze these and reheat in the oven or under a grill? Thanks.
Question Al -What is asa padada if i have spelt that right,and were can i obtain it from for cooking your onion bhajis
I need to know aswell .
www.bbcgoodfood.com/glossary/asafoetida
www.google.com/search?client=firefox-b-d&q=asafoetida
LOL Al and here's me thinking you were a real Mackem what with the photo and all. I'm from Newcastle so was preparing to cross you off my Christmas list HE HE!
Seriously great video and some lovely seasoned oil as a bi-product
Hi Brian. I was an honorary Makem for the day. Maybe I could something for the Geordies soon. Lol if you do the bhaji's, just get one to see if it's seasoned to taste. Then you can make any adjustments. Cheers mate.
Yes I make these at family get togethers they are popular and I always do as you suggest to check the seasoning.
Tried a curry with the coconut powder and it was good
Brian Garner a uf
Hiya al i was just wondering if you can fry the onions?believe it or not we don't have a microwave
Looks great, Al
Hi Al, i have a cpl of questions, im making chana saag and these onion bhajis tonight but have just been to tesco to grab some gram four fir the OB's and black mustard seeds for the chana and they are fresh out, is there a substitute for these ? thank you in advance
Use regular flour for the ob and don't worry about the mustard seeds or if you can, use yellow mustard seeds. Al
Hi Al, can I leave out the egg? I need to make it vegan. Thanks.
Al, little question for you. Baking soda, would that be baking powder or bicarbonate of soda or a bit of both? Thanks in advance.
gary lyons They are the same thing mate
Well there you go, you learn something every day, I never new that or should I say neither did the baker in the house 'Liz'. haha. Thanks Al. We are snowed in today so never got shopping in for our traditional Sunday roast so, Onion Bhaji, Aloo Tikki starter, King Prawn Chilli Masala main, with a nice saffron rice it is then. Thanks Al.
Nice one Al. We love them in NZ. chur bro. Sweet as.
Another great video, Al! I really like how simple you make all the meals look; it's not as daunting now! Do you know how to make samosas? I'd love you see your take on them =)
I don't have a microwave.. Is there an alternative? Is it still doable without warming them?
Hi Al, do you have a mint sauce recipe to go with these? I tried grinding up mint leaves, but it didn't work. I know a recipe calling for English style mint sauce, but we don't have that in Germany...
I do. search Al's kitchen mint chutney
Though you was a Liverpool fan? 😂 cooking these now for later 😊
Any chance of a Mushroom rice please Al ? :-)
When in London vindaloo always had potato ? Is that not done anymore ?
Well the Aloo in Vindaloo is the Indian word for potato so it should really have it in.
you're both wrong. vindaloo comes from a Portuguese word which roughly translates to garlic and vinegar which are the main ingredients of the dish . wrong translation had led to an abomination of a dish having potatoes when it actually shouldn't.
going to add a bit of als mixed powder i think
Hi Al, can these be made in advance and reheated in an oven? If so are they as good? Just so that I can enjoy a few bottles of cobra with my guests and not worry about cooking once they have arrived
They can be reheated of course. But nothing beats fresh out the fryer.
What is the best way to reheat these please?
In Australian restaurants they never heard of prawn puri 😞 Do you have recipe for this please 😊
Hi al can you tell me how much gram flour is added to your onion bhaji please many thanks
Just to cover onion pieces.. if too much gram flour is added the crispness will lose...
Do you not add salt to the mixture?
that's a good way of making your oil for curry's....
Can you use regular four
How much gram flour to use?
Look great, Al, but do I have to do the dusting? Would a quick fag work as well? Cheers! X
Can you freeze them ?
How do I print the recipe off!!!!
AL what,s with the Sunderland shirt .
He doesn't sound like a Mackem!
How much gram flour is used... cos you don’t specify the amount!
Haway the lads 👍
Al my only question is how the hell did you learn to cook indian food better than many natives ?
prajwal olee THIS. Curious how you learned all this
He paid off his local curry house chef, he must have as curry was supposed to be a secret.
The key is a really good cook book tbh Indian food viarys over the regions so it defo worth trying them all ...
Can please list the ingredients?
Bloody lovely
Cheers!
hi Al...! can we freeze these?
Red n White Army...
One of the ingredients sounded like "asifa tartar". Anybody figure out what he is saying?
Don Payette Asofotida or Hing
Thanks, Al. Here's my guesses so far. How did I do?
4 large onions
3 tsp Madras Curry powder
1 heaped tsp cumin seed
1 tsp fennel seed
1 pinch Asafoetida Powder (aka Hing)
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp chili powder
2 tsp garlic-ginger paste
1 med egg
1/2 tsp baking soda
gram flour (aka chickpea or garbanzo bean flour)
oil for frying (Julian Voigt uses sunflower oil)
Sprout bhaji.
CAN U USE PLAIN FLOUR INSTEAD
acid what ?
+tim newcombe Asafoetida - it is a garlic substitute often used in areas where they are strict about not using onion, garlic and galangal. It has very similar taste to garlic and comes as a powder. It is available in good Asian stores or online at spicesofindia.com and amongst many other good online outlets.
what is that flour you add, you speak too quickly!!!
gram flour
You don’t need to use egg.
This one is 4-2
Al, I am really dissapointed by the Sunderland AFC endorsement.
The only way you can make this right is to balance things out with a Newcastle United endorsement, perhaps do some vegetable pakora for the Geordie's.
Ho'way the Lads.
Steven D I'm a Liverpool FC fan Steven. I did that because of the pages and pages of Al's Kitchen chatter on the Sunderland fc message board like as a thank you.
I know, I know - I'm jesting; it was actually a nice gesture.
Let me see if I can drum up some support on the Newcastle fan pages for you! Our lot never like being outdone by the Mackems.
Keep doing what you're doing, Al - I've tried so many of your recipes and they're absolutely wonderful! 😊
I hope you know Al that onion bhajis are a British invention - there's no such thing as onion bhajis in India, they don't know what you're talking about.
These are for the British pallete!
+TheDutchinforres Um I don't know what you're talking about - the Bhajia is a staple all over India - we make it out of potato, onion, chilies and eggplant. It's pulled together with chana ka atta or chickpea flour and pronounced 'bhe -jiaas' or pakoras not bha-jis'
Instead of dusting the mirror hoy it in the bin
I could tell you were a Mackem by the accent, pet.
No need to go showing off your Sunderland AFC merchandise.
Not bad but not authentic!
Had to give u a thumbs down Al..... Love ur recipes but the Sunderland bit just spoiled it! :)
+David Gibson Doesn't change the flavours of the Bhajis
Haha :) ur very right!
Whats that absolutely disgusting logo in the background?
Nice one Al can't wait to try this one. Could you do a video in sauces you get with the onion bhajis?
Hi Darren. I have already done the mint chutney. Apart from that the other ones are onion salad, I will be doing this. Lime pickle, best to buy a jar of pataks, and the same for Mango chutney. I may to a Tamarind chutney though. Al
Thank you Al.
loving the SMB shout. That's how I found you, so I'll give these a go now to go with the pork vindaloo I just made (pre cooked with the lamb recipe - it's gorgeous!)
I enjoyed making that video. Good luck with the cooking.
What is gram flour Al?
Gram flour is flour made from ground chick peas.
You can buy it in most super markets