How To Make The Best Onion Bhajis - (BIR) Curry House Style
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- Опубликовано: 9 июл 2024
- This onion bhaji recipe is from my cookbooks 'The Curry Guy'. I love it! Many chefs make onion bhajis using a lot more fresh water than needed and also too much flour. In this recipe, you salt the onions to get the moisture out of them and that liquid is used to make the batter.
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I just bought your red book and have made a korma for my wife and chicken tika masala for me, absolutely delicious. I'll get on the bhajis now:) thanks for the videos they really help bring the recipes in the book to life
I have spent years making my own Curries, which people really like. Having found you and your books you speak my language I understand all you have written. You have opened up my curry world Thank you. I have gifted your books to friends and family. You are brilliant.
Been cooking for 28 Yrs and your receipt looks like I need to learn more. Really good
Wow...These look absolutely delicious. I can’t wait to try them! 😀
Onion bhajis are my absolute favourite ☺️
The video was out of focus the entire time, very difficult to watch
Look gorgeous, definitely one to try, thanks.
Sweating the onions with salt is brilliant. Thanks. Many recipies do not suggest that. Going to make it tomorrow. 👏🏻👏🏻👏🏻👏🏻👏🏻
Dan I have got to say your recipes are fantastic. I have just made your chicken chilli garlic for the third time this week. So authentic. For anyone buying this book it’s well worth making up all the spices, base sauce and stock.
Thank you very much Evonne. :-)
These look great i'm going to try and make them today.
Made these for tea yesterday for my Father and myself they are absolutely delicious many many thanks for this great and easy recipe,going to make these again and again they were that good could of ate more of them lol.
Genius! Will give it a go.
Amazing video thank you.
I’m gona give it a go in an hr sort this lockdown fever out hopes all’s well your side mate thanks
Thank you very much sir I can’t wait make my own one......
Nice one Dan I'm looking forward to making these.
Great to hear James. Thank you.
Works great!
I have made onion bhajis before but made this recipe today for the first time, sticking carefully to all the prescribed ingredients and steps. They were superb. I was surprised that there is no egg in the recipe for binding, but I found the consistency of each bhaji appropriately firm. One little trick I employed was to use an ice cream scraper to place each bhaji in the fryer. It made portioning much easier, cleaner, and more consistent. Thanks for a great recipe, Dan.
Thanks very much. Love the tip too.
The traditional Bhajis or Pakodes should not have shape. Its a staple snack in every South Indian household. The are more tasty when they are inconsistent.
@@gayathriiyer5207if they are round or square they would taste the same 😂
Hi it would be great to see more of your veg receipts on the channel
Hello where can i purchase your book USA
Looks nice Dan I`ll try it!
Great to hear. Thank you.
Instead of frying are these any good in the oven? if not what oil do you recommend?
I got your book for xmas, nice you have a you tube channel as well
Nice one!!!
Although I dont agree with all your stuff, such as balti HAS to be made in a special saucepan that has 'balti pan' stamped on it...this is the real deal!
Best OB's Ive ever made. Its a keeper.
Great to hear! Thank you. Balti doesn't have to be cooked in a Balti pan BTW. It does to be authentic but you can get great results in a normal frying pan.
😂😂Again, having just come from the tandoori chicken vid, I was looking for the peshwari naan one but was shamefully sidetracked by this one!
Loving the work using just the onion juice to make the batter and panch puri is a GREAT touch. I would definitely do rough balls though, as the straggly ends get crispy and there's little danger of a dough-y interior which I'm not so keen on...
Very nice. One of the people I cooked for said they we're the best onion bhajis they'd ever had! Regarding the panch poran: would you grind it or leave whole? I coarsely ground mine.
Either really. I added mine whole. :-)
Its gone 11pm and come across this. That is honestly painful. Craving for them.
Thank you My Dear
biggest mistake some people make is the oil isnt hot enough for the first dip, so the bhajis fall apart ,so your method is correct
What kind of dipping sauce are you using?
That's takeaway style pakora sauce. I haven't made the video recipe public yet but if you look at the end of this video, there is a link to the video to make it.
@@DanToombs Many thanks for the reply. I have since bought your book with the red cover and can see the sauce in there. :-) Looking forward to making your curries.
Does anyone know - Is it ok to freeze the bhajis? And at what stage would you freeze them if so?
Yep Im sure its fine, the supermarket does it.
Looks devine Dan!!! I’m gonna try them tomorrow night. Can you make up to the onions covered in the batter and leave them for a few hours until deep frying? Thanks for your time ;-)
Thanks Melissa. No problem doing that.
@@DanToombs My goodness, how kind of you to reply so quickly. Thank you. I made them and they turned out TERRIFIC. Everyone said they were the best they've had, so thank you again. I will be looking at your other recipes cause the Biryani (not your recipe) I made didn't work out so well!! LOL ;-) Thanks again x
I don't have or access to rice flour - is there an alternative. Also, is there an alternative to deep frying to make them a little bit healthier?
The rice flour is just a little trick. You can make your own but I can't remember how at the moment. You can google it. It's not difficult. You could also just leave it out and the bhajis will still get nice and crispy. The rice flour is just a bonus. You can bake these. Place them on baking paper to bake, not foil as they will stick. You can bake them at around 200c until browned and cooked through. I have a recipe in my new cookbook for baked onion bhajis. I can't remember the exact recipe at the moment but I will have a look and post the recipe and perhaps a video on my blog soon. :-)
Hi you can find it in the gluten free aisle of supermarkets
Do you have a juicer / Mixer Grinder at home? then you can make your own rice flour.
Get some white basmati rice probably Tilda 200 gms. Soak them in water for 30 mins. Then place a dry towel / kitchen tissue on a plate, drain the water using a strainer then dry the rice on the plate above the towel / kitchen towel. spread them evenly so the towel can absorb all water around 30 mins. Then when they are slightly damp grind them in a juicer / mixer grinder finely to make rice flour. It would be slightly difficult due to the rice being slightly damp. You may have to try few times. At this point the rice flour will still be wet but in powder form. To make them dry use a fry pan. On full fire place the fry pan and add the powdered rice on to the pan and keep frying with a spatula to dry fry them and remove the moisture around 5-7 mins. Make sure when the flour becomes dry (you can see rice flour is now flying in the air) at this point stop frying and transfer the flour to another plate or container. if not the flour colour will change to brown due to heat.
Now you have got your own Rice Flour.
This should give you enough stash to prepare good number of onion bhajis. Enjoy.
That squishy onion noise 👌
We don't posess a deep fat fryer and I know it's probablysacrilege to even mention it, but can these be baked in an oven and of so, at what temp and for how long?
Yes. I have a baked bhaji recipe in my Light cookbook. Add about 2 tbsp oil to the mix. Bake for roughly 40 minutes at 200c.
💜💜💜💜💜💜💜💜💜
Great with Haggis pakora 😀
Can we half cooked it a day before and cook again just before the party..
Yes!
im shocked an american knows how to cook south asian cuisine correctly ,well done sir
Give us the recipe for Chorus sauce please
And I’m having cottage pie for tea. ☹️
Fennel seeds are one of main ingredients of authentic onion bhaji u need this for the aniseed taste, little heads up 👍
There are fennel seeds in the panch phoran. :-)
Thanks Dan. Always wondered how to get the proper ball shape.
Thanks Alan. :-)
show us how to make yoghurt mint sauce Dan
It's pretty simple to make really.
Grind up some Mint Leaves with a bit of salt and some lemon juice to taste! Then mix it into some Greek Yoghurt. ^_^
Focus! No but really I've been boiling my onions to soften them, I'm going to try salting next time.
Looks great, or it would do if you could focus your camera.
Thank you - bhajis are my favourites. I know this question is out context, but trying to make your Korma curry and find the coconut flour leaves a grainy consistency in the sauce. I have bought the very best coconut flour - organic, but still unable to use. I remade the sauce again using coconut cream. It was okay, but not as nice tasting as the one with the flour. Any suggestions would be appreciated
Hi Julie - Thank you very much. At curry houses they almost alway use the strong tasting coconut flour. It is easier to store and like you say has a nice flavour. Try turning the heat up a bit when cooking. You could also use less and also try block coconut. Really, all of the coconut options out there, coconut milk/cream, block coconut and coconut powder are from the same place, just produced differently. I'm just checking about the 'coconut cream' you used. Did you mean tinned or block coconut. If you meant block coconut, you might have used the wrong bit which would result in less flavour. If you look at a whole piece of block coconut, there is a darker part and a bleach white part of the block. The whiter part of the block is not coconut cream. It is coconut oil. If you were to put that solid white part of the coconut block in a hot pan, it would melt and look like oil. There is very little flavour in that. Hope this helps. Dan
Use creamed coconut block.
@@DanToombs Many thanks for your response. I'm in Australia and have searched everywhere for the block coconut, without success. I used the coconut cream from a carton. I know the block coconut is a favourite with the base gravy also.
@@markmcnally2044 Thanks Alan but can't get the block in Australia
@@Jewels53 Oh no!
looks fantastic, colouring definitely not needed in the sauce imo though
Ponch - Poran ? my spelling is that correct ,I have never heard of that ingredient before Dan.
Hi James - It's Indian five spice. You can purchase it or make your own. Equal measures of whole cumin, fenugreek seeds, onion seeds, fennel seeds and black mustard seeds.
Thanks Dan.
@@TheSideboom if you cant find Punch Poran, just use Garam Masala, Chilli Powder with a pinch of asafoetida. remember Garam masala has chilli powder and Adding extra chilli powder is for color only. so please use only half a teaspoon and if you have used garam masala and chilli powder do not use Green chillis. This will become 3X spiced up. Enjoy.
Like watching the tv with glasses on.......and I don't wear glasses 😂
I'm trying to improve the videos. I'll get there. :-)
Don't add salt first guys add it last just befor u add gram flour u don't need to add water either
Even from here my eyes are burning
Add funnel seeds this will taste like from take away
There are fennel seeds in the panch phoran. :-)
no garlic gentleman it will b too good
Without crushed coriander seeds and cumin, pakoras taste bland, must add cumin and coriander seeds, thickly crushed
Fennel seeds bro for the aniseed
@@djcraigyd theyre in the panch phoran mix
why is it out of focus ffs i just wanna make onion bhaji
To that looks heavy no coriander spices it looks bland to much flour that’s not bhaji that’s some kind of try to me no
No fennel seeds? Too mushy. Like mine crispy like Misty's. Just my opinion
Gary Hardy how can you tell they’re mushy? I should think they’re anything but.
There are fennel seeds in the panch phoran. When these are fried they are very crispy.
Look lovely Dan
Mushy ????
@@grahamcharlton861 Thank you Graham.