How to make Onion Bhajees at Home! (BIR style) скачать в хорошем качестве

How to make Onion Bhajees at Home! (BIR style)

Hello my wonderfully inspired fans! This time I'm showing you how to make a classic Indian restaurant starter or side, in a way that you could make in your own kitchen! I hope you follow my tips closely as this dish is a little bit of an art more than a science...   / latifsinspiredyoutube     / latifs_inspired   Ingredients: makes 25 onion bhajees 4 medium sized onions - sliced half a green pepper - sliced 2 green chillies - sliced 1 peeled red potato - any waxy potato will do, thinly sliced 2 tablespoons red split lentil - soak for 20 mins - remove water 1 heaped table spoon of combined garlic and ginger paste 1 teaspoon of salt 2 teaspoons of fennel seeds 4 medium eggs 4 tsp of curry powder (mix powder) 2 cups of gram flour (chickpea flour) handful of fresh coriander plenty of vegetable oil to fry with Method: before you start make sure you prepare your vegetables as shown above, so slice all of them nice and thin but not too thin like shown in the video. Step 1, get a large mixing bowl mix all ingredients and spices except the salt and gram flour, give it a thorough mix for 5 minutes until you can see the onions all coated fully in spices once that is done get a large wok or appropriate pan and add enough oil to cover the onion bhajee's comfortably. put on medium heat. Step 2, just before it goes in add your salt and gram flour and shape the mix into balls slightly bigger than a golf ball and smaller than a tennis ball. make sure you DO NOT Squish them, just form the rough round shape without forcing them into the ball shape. just enough force to come together and hold the shape. The gram flour and egg dough should be sticky enough for it to keep its shape. once you have the shape add to the oil and continue to turn it over every few minutes. once golden and caramelized after about 8-10 minutes or until your preference it should be ready! you CAN double fry them for that authentic BIR crunchy taste, an extra 3-4 minutes after removal from the oil should do the trick. serve with mint yoghurt and salad with a garnish of corainder and a wedge of lemon to enjoy this dish authentically! Music from https://filmmusic.io "Jalandhar" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/b...)