Made these today, absolutely the best result ever. Realised I had serious "clag" problems, and by that time my hands were covered in mixture, luckily grandson was at hand to sprinkle more gram flour into the mix. Clag crisis averted. Thanks Richard, you're a star!
The audio at 6:55 is the proof that the Bhajis are crisp and crunchy. Very elaborate, but probably one one of the best recipes. Now I have to try it out. :) Thanks for sharing!
I finally found the time to make these tonight. Absolutely delicious and a lovely crunch to them. Had to add extra gram flour, probably because I didn't dry the coriander well enough. Huge thanks for sharing the recipe. Scoffed the whole lot! Shall be making them again. Cheers!
I just cooked these, fantastic, the coffee gives them a greater depth that’s for sure. Now I’m making some naan breads to add to my chicken tikka masala:-) I’m in THAILAND
I think the addition of fennel seeds takes them to another level mmm.... Have you tried adding Kashmiri Masala it gives them a slight kick. Great video again.
Brian, thanks yes I love the fennel taste in these. I have made them with Kashmiri paste as well... Tasty. I wanted the recipe to be easy to make... Not all viewers will have access to the right pastes.
Squelchy, squelchy. I think since I've recently got a new mandoline I might add some super finely sliced red and green peppers in with the sliced onions. I haven't made bhaji for a few years, last time was for a picnic with friends. Seemed to go down well.
Hi, this is by far the best recipe (and I’ve tried quite a few😋) I made them today and they taste amazing! I’m gonna try freezing a couple for a quick standby?
My god this channel is awesome. I made the best curry ever yesterday and got loads more to come now I have a similar base gravy. The chicken tikka was the best better than most restaurant but I will improve it now I know the secrets almost. Still I like a bland meal the following day like beans on toast. They are expensive in Germany like 4 times as much for a tin of beans 1 euro 50 cent for a can it suks. Maybe u can show how to make curried beans of some sort without the Heinz variety as they are way too expensive.
@@MistyRicardo yea, I also run a school catering, as a part of our business, I have a very British school, that would love to get the taste of an English Onion Bhaji here(not to mention myself of course) have been looking for cauliflower, and potato Bhaji recipes also.
If you’re making a huge batch of the Bhaji mixture in one bowl be careful. Once you add the salt the water is drawn out and will sink down to the bottom. This means the further down the bowl you get the ‘cakier’ the bhajis will be.
@@MistyRicardo Yea, many thanks for the tip, we would actually be making smaller batches at a time so that we do not overload our fryers,, and timings involved, I'll probably be ordering your books on line too
@@MistyRicardo Will do, my friend in Orange County CA had a little store and they were from England he was from India and he made them for a party and yummy
@@MistyRicardo how do some indian resturants make them so they are a tight ball of onion very green and orange in look and taste and there are no offshoots of onion coming out of the ball ? im very peculiar on the way they are made
Tasty. I particularly like the tip of keeping the oil between 135 and 160. most of the time, even in restaurants, the bhaji s are not cooked enough in the middle. Good recipe but bhaji's are really quite time consuming and messy to make at home. Especially if cooking for a group.
Hi there and thanks. The full recipe is in my first book Indian Restaurant Curry at Home Volume 1 available in paperback and kindle versions. Https://www.amazon.co.uk/dp/1999660803
love the videos, I shall be trying out the chicken tikka jalfrezi later looks lush. One question about the bhajis, can they be shaped into a burger patty style and shallow fried?
+GeoffDuke Thanks, and please share with your friends. You could flatten the Onion Bhajis into a burger shape and shallow fry, but you will need enough oil to come at least half way up the side. Good luck with the CT Jalfrezi... please report back and send a photo.
Both. If I get a good offer on a bag of fresh garlic or ginger I'll buy those, blend and freeze as ice cubes. Mostly though I buy frozen Garlic and Ginger blocks (ones without preservatives or other additives), which I find just as good as making your own. I try and aim for a ratio of 60:40 Garlic:Giger or thereabouts. Ginger has it's place but too much can be overpowering. To make it into a paste I roughly chop the ginger and garlic and put it into a bowl, followed by whizzing it up with a stick blender. A little oil helps the blending. Don't add water. You can use a food processor instead.
That's a little extreme. Why not learn all about cooking Indian restaurant food with my ebook... www.amazon.co.uk/dp/B079WJSNWZ available UK and Worldwide.
Hi Bil Bil. The darker one is Mango Chutney (bought), and the yellow sauce is my Mint Raita (video recipe here: ruclips.net/video/IJvTleiFitY/видео.html). You might also be interested in Onion Salad: ruclips.net/video/eX5y7Lh8wrg/видео.html
I wouldn't leave the uncooked mixture for any length of time, because the salt will draw water out of the onions, making the resultant bhajis soggy. It's best to deep fry them to 75% in advance. They can then be finished off just before serving.
I'm no longer active on that forum but I am aware the ebook has been taken off sale. One of the authors is a friend, and has agreed that if you email me (mistyricardo@virginmedia.com) the charity receipt, I will send you the ebook.
Yes the Lard is better in flavour just tried it. Veg oil is toxic at high heat you see & also they found blocks arteries quicker. Where Ghee & Lard were healthiest all along & stable at high temps. We are humans that need animal fats so it turns out. Love your recipes, just started dabbling in Indian cooking & you make it really easy to follow. Thank you very much.
Why do most of your RUclips recipes differ from your recipe books? It’s very confusing when trying to recreate your menus when you have two sets of measurements and ingredients to pick from. I bought both your books but I often know not what to do? Read your book or watch your videos? Great food though, has to be said albeit a little contradictory.
They are the same recipes on the videos as in the books Marc, with a few very minor differences which are stated in the books’ recipes. What is it you are finding different?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
![Onion Bhajis London Restaurant Style | Classic British Indian Onion Bhajis! [Turn on captions]](/img/1.gif)
Made these today, absolutely the best result ever. Realised I had serious "clag" problems, and by that time my hands were covered in mixture, luckily grandson was at hand to sprinkle more gram flour into the mix. Clag crisis averted. Thanks Richard, you're a star!
Nothing worse than craggy hands which I really hate. Thanks for the kind words.
Made these and love them. Replaced egg for flax “egg” and it worked great. Thanks
Fantastic!
Looks fantastic. Just starting out with cooking Indian food, will be trying some of your recipes 👍
Thanks. Have you considered a book or two... www.mistyricardo.com
Just downloaded it off amazon. Looks a great book.
chris g Thanks 🙏
The audio at 6:55 is the proof that the Bhajis are crisp and crunchy. Very elaborate, but probably one one of the best recipes. Now I have to try it out. :) Thanks for sharing!
Thanks, please give it a try.
Bought your book misty and followed the recipe, great recipe& flavour!
I finally found the time to make these tonight. Absolutely delicious and a lovely crunch to them. Had to add extra gram flour, probably because I didn't dry the coriander well enough. Huge thanks for sharing the recipe. Scoffed the whole lot! Shall be making them again. Cheers!
+Adam p really pleased you like them. You've got good analytical observations.
Misty these are my go to bhaji. They are best ever. Just follow the recipe to heavenly flavours👍
sharon richards Thanks Sharon 🙏
Amazing wish I was eating them right now my favourite with vindalloo sauce
I just cooked these, fantastic, the coffee gives them a greater depth that’s for sure. Now I’m making some naan breads to add to my chicken tikka masala:-) I’m in THAILAND
Glad you liked them, thanks 😊
I think the addition of fennel seeds takes them to another level mmm....
Have you tried adding Kashmiri Masala it gives them a slight kick.
Great video again.
Brian, thanks yes I love the fennel taste in these. I have made them with Kashmiri paste as well... Tasty. I wanted the recipe to be easy to make... Not all viewers will have access to the right pastes.
That made my mouth water when you sliced open that bad boy bhaji.......
Try it out tomorrow 😊
Squelchy, squelchy.
I think since I've recently got a new mandoline I might add some super finely sliced red and green peppers in with the sliced onions. I haven't made bhaji for a few years, last time was for a picnic with friends. Seemed to go down well.
The Coffee works brilliantly, thank you very much. been looking for a good bhaji recipe for years
+Karl Murray great stuff. Thanks.
These are the best onion bahjis. I like the way they stay together in a ball. lovely and crispy, not puddeny like in most restuarants.
+Kenneth Bland thanks.
about time ,i hate most recipees and methods that just turns them into balls of ugly dough
cooked this recipe today. 😋 turned out great! love both your books
Awesome! Thank you!
Hi Misty, look very good. Have you tried baking these in the oven instead of deep frying
Ajwain seeds go well in them along with fennel seeds. Also a touch of red colouring gives them a really rich colour once fried. Yum yum
+Trevor Robinson Thanks for the tip Trevor. I'm sure I've got some Ajwain seeds somewhere.
Trevor Robinson is there an alternative for fennel seeds
Had your book since june and only now iv made these bhajis they were amazing 👍any idea how they would turn out in the old ninja?
Thanks. I wouldn't recommend an air fryer but you could try.
Hi, this is by far the best recipe (and I’ve tried quite a few😋) I made them today and they taste amazing! I’m gonna try freezing a couple for a quick standby?
chris deacon Thanks Chris. Happy that you liked them 👍
My god this channel is awesome. I made the best curry ever yesterday and got loads more to come now I have a similar base gravy. The chicken tikka was the best better than most restaurant but I will improve it now I know the secrets almost. Still I like a bland meal the following day like beans on toast. They are expensive in Germany like 4 times as much for a tin of beans 1 euro 50 cent for a can it suks. Maybe u can show how to make curried beans of some sort without the Heinz variety as they are way too expensive.
Thanks.
Love this recipe,made them and was absolutely amazing
Thanks
Great recipe Richard. Can this be done in an air fryer,? Sorry, but without the sniffs.
Yes you can!
perfect training video, about to have them made for 1,000 guests to try
Really ?
@@MistyRicardo yea, I also run a school catering, as a part of our business, I have a very British school, that would love to get the taste of an English Onion Bhaji here(not to mention myself of course) have been looking for cauliflower, and potato Bhaji recipes also.
If you’re making a huge batch of the Bhaji mixture in one bowl be careful. Once you add the salt the water is drawn out and will sink down to the bottom. This means the further down the bowl you get the ‘cakier’ the bhajis will be.
@@MistyRicardo Yea, many thanks for the tip, we would actually be making smaller batches at a time so that we do not overload our fryers,, and timings involved, I'll probably be ordering your books on line too
Where are you based ?
Wonderful recipe .....
Thanks for sharing
I must try this recipe
+Ousumi Ghosh Thank you Ousumi. I hope you come back with your results.
Welcome
Sorry to keep pestering lol... can the bhaji be cooked and frozen? Wld reheat in air fryer once thawed
Yes they can be frozen but not as good when reheated.
MMM!!! had these a few times a frined made them for me now I'll do them thanks
Sylvia Pingleton let me know how you get on 😀
@@MistyRicardo Will do, my friend in Orange County CA had a little store and they were from England he was from India and he made them for a party and yummy
@@MistyRicardo how do some indian resturants make them so they are a tight ball of onion very green and orange in look and taste and there are no offshoots of onion coming out of the ball ? im very peculiar on the way they are made
Claggy :) Great Yorkshire description. They look fantastic.
Thanks. Give them a go.
No way is claggy a Yorkshire word? I'm From Yorkshire and I didn't know that was a Yorkshire phrase.. 😂😂
@@samdavy2214 I'm from West Yorkshire, and claggy is definitely part of the vocab!
wow... looks delish!!! ...
Tasty. I particularly like the tip of keeping the oil between 135 and 160. most of the time, even in restaurants, the bhaji s are not cooked enough in the middle. Good recipe but bhaji's are really quite time consuming and messy to make at home. Especially if cooking for a group.
Can you air fry these i wonder, I’ll give it a blast and get back to you. Might add oil to the recipe if air frying.
They look superb..I definitely have to try these,,,
Alex Wilkies Indian Takeawy Recipes
I'm
Wow made these tonight they are amazing, thank you 👍
Thanks. Happy that you liked them.
Written recepie was fleeting glimpse.... please put it down below..... However recepie is off the charts 🥰👍💝
Hi there and thanks. The full recipe is in my first book Indian Restaurant Curry at Home Volume 1 available in paperback and kindle versions. Https://www.amazon.co.uk/dp/1999660803
@@MistyRicardo thanks 💝 adorable, for your prompt reply 👍
love the videos, I shall be trying out the chicken tikka jalfrezi later looks lush. One question about the bhajis, can they be shaped into a burger patty style and shallow fried?
+GeoffDuke Thanks, and please share with your friends. You could flatten the Onion Bhajis into a burger shape and shallow fry, but you will need enough oil to come at least half way up the side. Good luck with the CT Jalfrezi... please report back and send a photo.
What is the sauce in the pot nearest the camera? I am salivating......
Mint raita or mango chutney
Do you buy or make the Garlic Ginger Paste? If made: What's the relation of garlic to ginger? How do you turn ginger into a paste?
Both. If I get a good offer on a bag of fresh garlic or ginger I'll buy those, blend and freeze as ice cubes. Mostly though I buy frozen Garlic and Ginger blocks (ones without preservatives or other additives), which I find just as good as making your own. I try and aim for a ratio of 60:40 Garlic:Giger or thereabouts. Ginger has it's place but too much can be overpowering. To make it into a paste I roughly chop the ginger and garlic and put it into a bowl, followed by whizzing it up with a stick blender. A little oil helps the blending. Don't add water. You can use a food processor instead.
Salivating!
whats mix powder please
These look great! Thanks
and they turned out delicious. Probably going to make these everytime I make Curry!
+Dan V good stuff. Bhaji bliss.
No back ground music
Class I'll be making these ASAP....
+Phillip Okopochini Great. Let me know how you get on with it please.
I nearly died on envy when they were put on the plate. I can't cook so feel like smashing the door of an Indian down and taking some of these.
That's a little extreme. Why not learn all about cooking Indian restaurant food with my ebook... www.amazon.co.uk/dp/B079WJSNWZ available UK and Worldwide.
Turned out well Thankyou
Nice one.
Hi MistyRicardo, thank you very much for your recipes. I would like to know the name of the sauces you served with the Onion Bhaji. Thank you.
Hi Bil Bil. The darker one is Mango Chutney (bought), and the yellow sauce is my Mint Raita (video recipe here: ruclips.net/video/IJvTleiFitY/видео.html). You might also be interested in Onion Salad: ruclips.net/video/eX5y7Lh8wrg/видео.html
Thank you so much.
OMG....They look AMAZING.
can i prepare the mixture and leave overnight to fry nx day????
No because the liquid will be released from the onions and you’ll get soggy bhajis. Best cooked immediately.
Delicious and thumbs up YES
Thanks very much,
I'm gonna try these shortly, i just need to get garlic and a few other bits and i'm good to go.
Me too innit. Wish I had a deep fat fryer.
Hi MR
Excellent video. I am wondering if there is any alternative to using egg in order to make these vegetarian friendly?
Cheers. Try using some extra cornflour/cornstarch/rice flour instead of egg, and add a little bit of water if the mixture gets too dry.
bloody lovely
Love it
really looks goood!!!!
Is there an alternative to fennel seeds
If you can't find Fennel Seeds, you could look for Star Anise Powder (or grind a pod) or Aniseed Powder. Use sparingly.
MistyRicardo cheers mate
I wouldn't leave the uncooked mixture for any length of time, because the salt will draw water out of the onions, making the resultant bhajis soggy. It's best to deep fry them to 75% in advance. They can then be finished off just before serving.
🤤😋😍
Coffee? Never heard of this before!
How do you get hold of BIR curries I've donated to the charity but know one has got back to me ?
I'm no longer active on that forum but I am aware the ebook has been taken off sale. One of the authors is a friend, and has agreed that if you email me (mistyricardo@virginmedia.com) the charity receipt, I will send you the ebook.
I the Onion Bhaji recipe it says " 2 tsp of Mix Powder" what is Mix Powder? Thank you
+Stuart Keane here you go. Mix powder video ruclips.net/video/NkQj492PQu4/видео.html
Best fried in the garden on a camping gas stove, otherwise you’ll have the smell in the house for days !!
Cooks great in Lard. Healthier than Veg Oil at high temps.
Lard - interesting.
Yes the Lard is better in flavour just tried it. Veg oil is toxic at high heat you see & also they found blocks arteries quicker. Where Ghee & Lard were healthiest all along & stable at high temps. We are humans that need animal fats so it turns out. Love your recipes, just started dabbling in Indian cooking & you make it really easy to follow. Thank you very much.
ghee butter ?
Why do most of your RUclips recipes differ from your recipe books? It’s very confusing when trying to recreate your menus when you have two sets of measurements and ingredients to pick from. I bought both your books but I often know not what to do? Read your book or watch your videos? Great food though, has to be said albeit a little contradictory.
They are the same recipes on the videos as in the books Marc, with a few very minor differences which are stated in the books’ recipes. What is it you are finding different?
OOPS Friend, but they are sooooo good
poor chap sounds as if he needed a tissue - maybe it was the onions! nice recipe.
Ann Holmes Err, how did you come to that conclusion. He didn’t speak nor did he sniffel.
@@Geekchess he actually did both
Eduardo Medeiros You need to visit an audiologist, mate.
@@Geekchess he sniffs many times during the video, and in the end after tasting the onion bhajis, he says "delicious".
can one make it egg free
Rekash Sinanin yes no no problem
You spoke!
Dont point that to the camera damn Im salivating
....sniff.......!
Why no talking.
Shhh I live in a library.