When I make bajis i don't use much gram flour just enough to bind the mix, usually quite watery...that gives them a nice crunch when fried...I can't stand a doughy baji. I throw in crushed coriander seeds and cumin seeds too...so tasty when you bite into them.
Chicken thigh but but yeah all the Moroccan stuff in a pan with the lid on and a spoon propping open a gap. It works well but not as good as the real thing.
Yes but just used the last of it, need to get some for Christmas there's a deli in Cardiff that sometimes has it.
I hope no one here uses dried fruits in their curries, dried apricots, raisins etc. If you do, keep your recipes to yourselves
I never use them...like you say they are watery. I use onions, very small diced or thinly sliced potatoes, fresh spinach and fresh coriander. The veg exposed always fry nice to create a crunch...too much Gram flour and they all get hidden inside the dough.
Dry Fenugreek too...throw that in...crushed between your hands and used sparingly...you want flava...ill give youz flava You got any Asian shops nearby @Stan Next time you go I'll give you a shopping list. I reckon you'll earn a few bjs with your culinary skills.
When you say bhaji do you mean pakora type or restaurant side dish type? Best way to cook courgette is with butter and and eggs Basically fry some onion in a drying pan in butter, add garlic and ginger. Not for long just to get flavours going Then add salt and spices, so cumin, turmeric, chilli powder, coriander powder etc and stir it up to get flavours going then ASD the courgettes and frg until.tender. add water if it starts to stick but just drops. When courgettes are tender add a couple of eggs and mix in to get a scrambled effect. Eat with naan Whole thing should take 10 minutes, if that
