Monday, 17 March 2008

Onion Bhajias Pge 79

Cor, these hit the spot!!! This recipe had 8 steps which is a little lenghty for one of Bee's, but it all went together simply, I found it almost as satisfying as baking a cake.....(I said almost!!)


Bee suggests serving them hot and they were at their best like that, but I ate one cold and it was still scrummy!!! I halved the mixture as there was only two of us and if the reviews were to believed I thought we may end up eating the lot! As it was I got 8 out of half a batch and we ate all of them (*blushes at the greediness of it all! :-S *) I will make them spicier next time (personal taste) and stick with the high ratio of onions, some on the forum thought it was too much onion not enough batter....but I liked it this way, the more onions the crispier they went on the outside and the centre still stayed moist. Great great great...what more do you want me to say?!

8 comments:

Jules said...

I love onion bhajias. Yours look great.

nicisme said...

I love 'em too! I agree about making them spicy.

Marie said...

Onion Bhajias are my favurite things, and yours look great!

Peridot said...

Do the onions cook through? Because they go in raw I've been wary of doing them as I hate raw onions.

Tulip said...

Peridot - You would think that they would be still be raw, but in fact, they are sliced very thin and are cooked for about 3 minutes each side, which cooks them to perfection! Go on, give them a try!

Bee said...

The spicing thing isn't easy to get right - I prefer a lot more in mine. An example is the thai avo soup, I love it with that much thai paste in but I'm getting feedback from some that it's too much.

Having more onion to batter was deliberate for two reasons. One, I like it that way *grin* and two, it means lower carbs overall. I'm not sure that having more batter would work either because the batter is quite fluid so less onion wouldn't hold it so if you thickened the batter you'd add a lot more carbs via the ground almonds.

Tulip said...

yeah you're right Bee, spicing is difficult, a personal thing really, you adjust it to suit. The avo soup is delish but a tablespoon of thai paste nearly blew my socks off!!! Where as the bhajias needed more.

I love the bhajias, onion to batter ratio just the way it is, I'm going to try the prawn ones next...you better hurry up and write book two, I'm nearly at the end of this one!!! lol

Bee said...

LOL! You'll have to start a petition then and send it to Penguin ;)

Re: the thai soup, I would suggest that different pastes have different strengths? I make my own so know exactly how hot it is going to be but have been caught out by ready-made ones before now - either too hot or not hot enough (both equally annoying)