Bhajis, pakoras and whatnot.

[ocailleagh]

A couple of posts in the pasta machine thread set me thinking, specifically the ones mentioning courgette bhajis...

Why is it that onion bhajis are deepfried spicy onion and gram flour dumplings, but all other bhajis (eg cauliflower, mushroom) are the vegetable in a curry sauce? Is it just one of those mistakes that occur when Anglicising?
Of course, that being the case, this makes courgette bhajis, as described in the pasta machine thread, courgette pakoras...I think :-D
Whichever I'm making-and I usually make both at the same time if I'm frying anyway-I always grind the toasted spices (I use a selection of seeds including cumin, coriander, fennel, etc ,with a couple of dried or fresh chillis) then smoosh loads of garlic and ginger into it, then I mix in the chopped onion, or whatever veg I have lying around at the time for pakoras, than mix in the gram flour (with a pinch or two of salt and baking powder) til it looks enough, then add just enough water to hold it together. Then I let it stand til I'm ready to cook it, heat up the oil and drop one or two largeish spoonfuls in at a time....
Mmmmm...I think I may go and whip some up now actually :-D

[StripyPixieSocks]

There is no such thing as an Onion Bhaji in India... Bhaji is a curry vegetable dish, the Onion Bhaji was invented for the English as well as Chicken Tikka Masala!

[ocailleagh]

Aha! So onion pakora it is!