Description
Onion bhaji prescription Malika. I recently read a book by H. Blumenthal "the Science of cooking or molecular gastronomy". Heston Blumenthal - an internationally recognized chef. His restaurant was awarded three Michelin stars and voted best restaurant in the UK. Blumenthal has published 7 cookery books and cookery TV show. He approaches cooking with the latest achievements of physics, chemistry, biology and anatomy. The result is original recipes, no matter what is still quite similar. This recipe, which is very like H. Blumenthal, but do not cook in his restaurant, and Indian restaurant, who likes to visit the chef. I love Indian food, and the recommendation of such an influential chef inspired to try to join the world of Haute cuisine. It's hard to judge how close I got to the original, but I can say that it turns out good, bhaji literally melt in your mouth. Once again convinced that the Indian kitchen magic, a combination of simple ingredients and spices gives an incredible result!
Ingredients
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Onion
6 piece
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Potatoes
2 piece
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Chicken egg
2 piece
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Chili
1 tsp
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Turmeric
1 tsp
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Lentils
1 tsp
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Salt
1 tsp
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Cilantro
2 Tbsp
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Coriander
-
Zira
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Chickpeas
2 tsp
Cooking
The original recipe is very concise, and during the preparation I had questions that nobody was answering, so had to get out the most. The author proposes to slice the onions and potatoes (I rubbed these products on a grater and squeeze the juice). The preparation of this dish requires a certain heroism. I personally save contact lenses, with them no onions are terrible. Blumenthal offers are very cold or lightly frozen onions.
Put all in a large bowl, add all remaining ingredients, except the chickpeas, mix well, add eggs and stir again. For my taste one teaspoon of salt a little next time, put a tablespoon of salt.
Chickpeas need to grind into flour (I used regular wheat flour). Again mix well. I added 2 tsp. of flour and 100 grams of flour to be able to form something similar to balls. Hands should be wet, then it will be easier to shape.
The author's words - "Heat the oil to moderate heat. To form balls of the onion mass and fry in oil until Golden brown, turning once for even roasting." I was roasting in polurethane and turned several times, then laid out on a napkin to stack the excess fat.
The author does not specify what is recommended to use bhai. For my taste blends perfectly with sour cream. But if You want to use them as a side dish, it is perfect for any kind of meat.
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