Bad Bhajis

I got a little ambitious in the kitchen today and made an attempt at making my own Onion Bhajis and Bombay Potatoes to go with the Tandoori Chicken I marinated overnight.  I say ‘made an attempt’ as it didn’t turn out quite as it should.

I cheated on the marinade by combing natural yoghurt with a shop bought tandoori sauce.  Sometimes it pays to leave it to the professionals though as it tasted yummy!  The potatoes turned out pretty damn good if I do say so myself but sadly the Onion Bhajis were a disaster... and I was really looking forward to them!  More batter ended up on my hands than over the onion strips which made it almost impossible to get them to stay in a ball when they entered the pan.  So we ended up with crispy fried onions instead.  Not bad.  Not what I had hoped for.

Exhibit A

Bombay Potatoes:

Cooking oil

250-300g potatoes (parboiled)

1 bay leaf

1 onion, sliced

1 tomato, chopped

½ tsp grated garlic

½ tsp lemon juice

½ tsp turmeric powder

1 tsp coriander powder

2cm piece ginger, grated

1) Boil the potatoes in their skins.  When they are done run cold water over them before peeling the skins.  Chop into medium-sized chunks.

2) Heat the oil in a frying pan then add the bay leaf, ginger and onion.  Fry until the onion is brown.

3) Add the remaining ingredients and stir to release the flavour.  Try not to break the potatoes

If you’d like to try the onion bhaji for yourself – Good luck! 
I followed this recipe http://www.bbc.co.uk/food/recipes/onionbhaji_85976 on the BBC website. 

Bon appétit!