How to make Onion Bhajees at Home! (BIR style)
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- Опубліковано 7 лют 2020
- 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 filmmusic.io
"Jalandhar" by Kevin MacLeod (incompetech.com)
License: CC BY (creativecommons.org/licenses/b...) - Розваги
What a nice decent humble chap you are. Thumbs up whoever agrees.
His awesome
Sounds like you are begging for likes. :-(
Stop begging for likes
You have already posted this comment on several other channels before this one. Just a shady trick to farm likes. Someone should slap you with a fish. Thumbs up whoever agrees.
Likes hogger 😄
I love the way you have done your videos, no dramatic music, fast forward through the boarding bits, no showboating, great honest informative recipe.... WELL DONE
He's NOT fast forwarding the chopping
@Feng Sports I thought he did. Isn't that what the 2x in red and sped up meant.
@@arcaninecanmeltstealbeams8635 Yes, the parts marked "2x" are sped up; the rest of the chopping is real speed. I can't tell if fengsports is joking, and pretending that Latif really can chop at ninja speed.
You can’t fake passion, that’s why your channel is growing cause you have positive passion for your food ! Love it.
Bless. Thank you
Nothing I like more than the next day having some left over bhajees, curry sauce and half a naan, turning it into a sandwich, putting it in the oven for 10 minutes and having it with a fresh salad. Curries and other such things are often even nicer the next day.
My mum died when I was 4yrs old and nobody to teach me to cook. I find you to be a very teacher. Thank you
Very good teacher ( guru)
I love Indian food. My father used to work with an Indian engineer in the 1960s. When the English guys were eating cheese sandwich his Indian colleague was eating curry etc. He got the recipes and my mother cooked it at home. I was 12 when I had my first curry. I'm now 66 years old and cook them at home. Since I found your channel I now can make them the proper way.
What a lovely story, it's so nice to experience and enjoy each other's culture, food, music etc
All the best.
@@Carmen0378 àà
Nice story but there’s are not traditional onion bhaji
please share you recipes.
@@waynehumphries6970 thats correct. He mentioned british indian restaurants which probably explains the variance from the original recipe bcoz typically we do not have potatoes in onion bhaaji, eggs is also a no no given most of the people eating it are vegetarians.some chilli powder but no curry powder . this looks almost like something which is filling enough to be a meal rather than a snack
This is just the type of comfort food for us to enjoy on a freezing day here in Patagonia. As a former chef, I love the way you play it by eye and never use a set recipe or cooking time. Braco!
Thank you so much for this recipe. I’m an Australian woman, married to an English man and we live in sunny Australia. I need to be able to cook these like he had at home! X
God says there is no life without gentleness. This chef is a perfect example; that's why it's so easy to learn. Peace be with you, your family and your home- Assalaam Alaykum.
Probably one of the nicest chefs I have ever seen. Should have his own show on TV....this guy does not keep any secrets back. Not at all pretentious. I have made a few of his recipes and they work every time. Cheers ,God bless you
Thank you ~ very helpful comments. I agree, his manner, his disposition all lovely. Looking forward to cooking these....
@@Mark180455 all his recipes that I have cooked have worked out well. Also he gives a lot of tips and choices for changes or substitutions. Very flexible.
ua-cam.com/video/s8vLFoKWvUg/v-deo.html
yeah me too, made a tonne of his recipes now and they're all great
Very likeable isn't he and appears to really enjoy presenting his culinary skills, with Mum watching over him ofcourse lol
I have probably watched this video about 20 times and my mouth water’s every time 👏🤩❤️🌹
As a Somali first time I’ve made it like this! Thank you. Me and my husband had this for Iftaar and was delicious! May Allah reward you
Onion Bhajees & Mint Chutney is truly magical, thnx man!
By far best Bhaji recipe out there thanks Latif ♥️
As an Indian...this was the most Luxurious Onion Bhaji I ever saw :O
If you're an Indian, you will be well aware that Bhaji is a vegetable .. not pakoras or bhajias! This is seriously crap. No Indian in India would make bhajjia's in this way!
@@joebloggs7425 Who cares, all that matters is that it tastes good!
@@joebloggs7425who cares, It looks awesome, and it clearly says it is BIR style
I've been making your Balti and saag for a while now. The family absolutely love them. They have now given me a list of things I now need to find on your channel. Onion bhajis are top of the list and of course you have a wonderful, easily to follow video!! Thanks for making our meal times fun!!
Your cooking is always extra special. You are a generous person and an excellent chef. Good luck with the restaurant.
I had onion Bhajees at an a local Indian restaurant and fell in love with them. I tried making them at home and the taste was right, but the consistency was all wrong. Now after watching your beautifully filmed instructions, I now know what I did wrong and can't wait to try making them again. Thank you so much for going through all the steps and giving tips on the order in which to do things, that's where I went wrong. LOL Keep making videos, you are a wonderful teacher!
.
What a good chef to share and explain his recipes thank you
I've now mastered these bhajis, and must say that they are stunning thanks so much, this recipe is wonderful. I now use an ice cream scoup for a measure, then form the ball and also double fry,....delicious!!
Hi, I live in the US now and the thing I miss most is the glorious Indian food….. I try to cook BIR food here, but it’s never the same….so grateful for these vids…
The sad thing is this is a Bangladeshi street style snack which we call as pakora but all the Bangladeshis ( like this guy) abroad run their restaurants in the name of India since that is more familiar to the foreigners and also calls our food Indian. May be they are profiting from this but doing our culture a disservice and our great Bangladeshi cuisine a disrespect. As a born and brought up Bangladeshi, who has been living in the US for a year now, this not only makes me sad but sometimes enraged. It was up to these people to represent their own country and food but they did not, rather took the name of another country just for business and profit. But I guess as youtube, food vlog and social media are spreading now, more people are getting aware of the vast differences of the south asian countries, cultures and their cuisines. So hopefully new generation of people will eventually change it and say the fact as it is.
He's cutting is oddly satisfying and therapeutic.
My mother used to make what she called chilli bites. Her recipe was quite similar, except no eggs, chilli powder and turmeric, chillies, coriander seeds and quite a lot of spinach. No potatoes. I think these look just as delicious. Lovely to watch you. Your presentation is real. With recipes like this one relies on smell and texture to add a bit more of this and another pinch of that until it’s just right. Well done and thank you. Gloria from South Africa
🇿🇦👍 from Johannesburg South Africa
I made these 2 hours ago. Absolutely delicious and amazing. I made quite a few of them. Love this recipe. Latif I made your biriyani last week. Sooooooo deliiiiiicious! The herbs and spices are so healthy and I feel a difference in my body. I am going to make Bangladesh and East Indian food my diet. I love your food! Thank you so very much.
Yes. He should have his own show on TV. Love his personality.
I agree totally that he should have his own show .
ua-cam.com/video/s8vLFoKWvUg/v-deo.html
Love your stuff!, I'm a Brit living in Denver, for almost a quarter century, who's cooked Indian food at home for the last 40 years. in the UA-cam age, you and Grandpa's (RIP) Kitchen go a long way to keeping my 'product' fresh. keep up the good work.
Made this and use pre-boiled (once cooled) green grams. It was such an easy recipe to follow only challenging part was knowing the right amount of stickiness so poured the flour in bit by bit and ended up using a cup and a half.
Also double fried for that extra crunch.
Thank you Chef for such a lovely recipe delivered in such a gentle and thoughtful way 🙏🏿
He does have a gentle demeaner about him...
I love how clean your professional kitchen is.😊
You're a legend mate. You make the food world a much better place.
😍💗
Is that a real name?
I can’t get the flour here can I use plain flour instead
@@joanbeeldens6131 it won't taste the same with AP flour.
With a name like yours - you must be a chef!! lol Have a lovely Chrissie...
This guy is a legend for these recipes
Hands down the best recipe channel I’ve come across! So easy to follow, and everything looks amazing!
What a lovely man you are , your mother must be very proud to have such a son as you ❤
Great recipe and it came out really well, very popular at home. For those who, like myself, are worried about adding parts of the finger when chopping the potatoes that thinly with a knife, I used the rough part of a grater and grated them. Came out very similar to those o this video, if slightly wider, and tasted really great in the final recipe. Plus I kept my fingers intact.
Can't wait to try. Love onion bhajis
@@jeanbussell3347 Why reply to a post that made no sense?
I have the same concern. (I cut off the tip and side of my left middle finger once. I thought it was a piece of onion hanging off the side, as it took a second for the blood to start flowing!) Being in the USA, I think I'd try thawed shredded potatoes, the kind you make hash browns with.
@@mariadacosta7264 My latest try just used a potato peeler to peel thin strips off the spuds, came out just as well and the bhajis were delicious. It is also quicker and makes less mess than using a grater which is a bonus.
Professional Chef here.
Been following your channel for quite a few years and have always enjoyed your approach to these vids. You make these recipes and techniques extremely accessible for the home gamer, which isn't as easy as people think. You make it look easy, because you've done it countless times, in a busy pro environment. Trust me, I know that 😀
Always a delight to watch your vids, shame UA-cam doesn't support aromas!
Keep 'em coming Chef 👍
PS you forgot the Turmeric from your ingredient list description!
Just made these again (lost count of how many times after the last few years) Brilliant recipe, works every time 👍
Not too big , not too small..., Just bigger then a golf ball !! The best bars I've heard for a while 🤣 love this guy would love to work next to him you can tell he loves what he does, inspired!!
insha'Allah we all get to jannah 🤲🏻
I've never wanted a bhaji more in my life. Definitely be using this recipe
I`ve watched just about all of Latifs vids...and since then...my Curries have improved massively. He is the most personable ,open and honest bloke when it comes to BiR recipes. He deserves all the LIKES and Subs he gets...but it just goes to show---reading some of the comments below...how bitchy (and tbh...racist) some people can be when they sit at a keyboard....someone complaining about the KNIFE he uses... others saying its not AUTHENTIC Bangladeshi food.... He aint CLAIMING that.... he`s showing us.... how WE like it when we go to Restaurants...so we can make it at home. Latif...you take no notice of the negative comments...yer a great teacher...and your enthusiasm just shines through...NOW.... where exactly can i get one of those useless knives that you use eh :-)
ua-cam.com/video/s8vLFoKWvUg/v-deo.html
I completely agree with your comments. He is very honest about the food. Often making the distinction between BIR and traditional.
Laid in bed at 5.22 am in Bradford.. thinking how can I get one of these NOW!!!! yum !!!
👏🏻👏🏻👏🏻👏🏻👏🏻
That recipe works and is awesome. Had friends and family round a number of times and they loved them. Absolutely gobsmacked what went into them. We use an ice cream scoop to scoop them up and plop them into the oil ❤
I recently moved to Germany and started to cook BIR style food - I love your channel, great presenting style too, you're a natural.
I am from western part of India the way we make is little bit more simpler: cut onion like the way you did, add gram floor 3-4 big spoons, 1 spoon chilli powder, 1-2 pinch baking soda, cumin seeds (jeera), salt, add 2-3 spoon water and mix all in bowl with hands and fry the same way like you did. Amazing crispy Onion Bajees goes well with tomato sauce, or coconut chutney.
I need a book with all Indian recipes from around the country.
@@barrel891 You have them all at your fingertips! No book necessary.
@@barrel891 I can recommend Rick Stein's Indian Odyssey.
Yes. No need for egg at all. It is completely vegan and binds well without eggs. We have made this for few centuries.
I was surprised by watching this just how much goes into a great onion bhaji, thank you very much for sharing this with us all.
Subbed and smashed the bell as well.
Looking forward to more recipes 😋
Only just found you. I love authentic Indian foods. I learnt in the early 70’s how to cook curry from my local take away. How to cook Basmati rice, I use a little turmeric as it is far cheaper than Saffron! Yet I have Never known how to make and cook these! So thank you so much! I am now a subscriber. 👍👍👍👍👍😃
I cooked up a veggie BIR feast for some Frontline workers friends and delivered it to 4 households as a treat.
Everyone had 3 mains and 3 sides plus breads and rice. It was MENTAL. Loads of great food for a tenner ... Amazing !
Thanks to you - teacher :)
Wow - love the way chefs cut their veg. Good skill ✋
I love bhajis , they deserve a special day of recognition, especially in the UK
I admire,how you work so neatly and not create a mess, I can tell,you probably were taught to clean after yourself
I made these for dinner tonight and they were delicious. They came out darker after they were cooked and I thought they might have burned, but they weren't burned at all and the inside was cooked well through and not doughy at all. I put in the chilis thinking I was being rather daring, but 2 chilis was perfect and didn't seem too spicy at all. All I had was a mango chutney and it was perfect. I will make this again! Thanks!😋
Cooked these last night and the whole family loved them and asked for them again as soon as I like. Thank you.
that was just brilliant. I followed your recipe and they were sensational. Awesome vid
After watching you chop the green pepper I think you have more than five fingers on your right hand. Seriously, absolutely first class onion bhajees. You put my local takeaway to shams. You are aa star.
i love how clean his kitchen is
Very nice. It would have been very helpful if the different ingredients could have been written on the screen for those who can't hear . Tks
What were you expecting?
Being deaf and cannot hear the explanation , but we can read the various ingredients , though we can guess, however flour resembles cornstarch or baking powder...so written notes helpful. Tks
@@anandyallappa3704 recipe & method below video,scroll down
This is making me SO hungry! I am SO glad I live around lots of people who come from that part of the world!😍
Great recepie! I use condensed or evaporated milk instead of egg, and add maize meal for texture. The milk makes them crispy too.
You want good Indian food ,MAN!!!!
You need to look him up!!
Thank you Latif for sharing your passion!!!!
One of the nicest Indian chefs on UA-cam and he makes everything look so simple thanks again.
MrHighgate123 Latif is Bengali/Bangladeshi not Indian!
He sure seems like a nice dude...but he is far away from home. I bet his mom does not make food this way. This stuff might look great, even taste great but this is not Bhajji/bhajiye/pakoda. And Indians, pakistanis and Bangladeshis make it the same way and it is not this way.
@@abhinav0686 he,s making everything the way we like it and doing a great job,if indian/bangladeshi/bengali restaurants surved up what they eat at home a lot wouldn,t like it
he's a nice chef it doesn't matter at all where he comes from or was born or got a passport from it is just Distraction set up by the ruling class to divide us the working class that create ALL of their profits for them
@@sabumiah3421 He is an Asian 😁
Hello Chef,
They look Fab. I love how your honest with your viewers like Pre Cooking. Of course Restaurants have to Pre Cook certain things.
Proper Onion Bhajee's,
Not those flat one's that some places do.
I cook them at home when the neighbours want a feast with a proper marinated Bar B Que of Lamb and chicken, and homemade Burgers with Herbs.
The key is honesty and quality all the way.
Much Fondness,
Stevie in Fife, Scotland.
Fantastic recipe. Turned out perfectly the very first time. Thank you for teaching us!
Lovely, always love these. Having given up meat again, there are so many lovely ingredients in indian cooking and so tasty. 😊
Will definitely try this and thank you for juggling a stressful business with making this vlogs for us viewers not everyone may appreciate what a tough life the restaurant trade is keep up the good work and 50K is within easy reach
Aidah M ahh, thank you so much you are lovely
Agree wholeheartedly with this sentiment. This takes me back 30 years when I worked in the first Indian restaurant in Dartmouth for a summer holiday job when I was 16. Best days ever, the two chefs were great craic, taught me so much about Indian food, how flavours are built and layered into a dish. I peeled so much garlic, ginger and onions, it took me months to get the smell off my fingers !!! Really appreciate BIR style 👍
I just cooked a load of these for my missus 50th birthday (plus a vege korma, pilau rice, and rotis). They hit the spot BIG TIME. Who knew it was fennel seeds that make a bhaji. Latif mate, thank you!
I think you misheard, he used Fenugreek seeds, not fennel.
@@cardboardmountain so the recipe says fennel yet in the video he says fenugreek seeds.......... anyone know what you're supposed to use?
@@cheddarUSA1 he talks about the aniseed flavour of fennel.
Fenugreek is not aniseed so it's definitely fennel. I use them and they work great.
Although I've used fenugreek before and that works fine too! I like sprinkling a range of whole spices in there so you get crunchy flavour bursts so also use cumin and coriander in that way
Cooked these up and, hands down the best onion bahjis I’ve ever eaten. Absolutely outstanding! Cheers matey!
that man has cut alot of onions.. u do it perfectly, thanks 4 sharing your recipe, food brings people together.
All the way from the United States, that looks good!
Chef, Just found this site and LOVE IT! I admire your passion and how many times you speak of your dishes IN A LOVING WAY.
One of the best chef s who explains how to cook Indian food. Love to have a night in that kitchen learning the art of his wealth of cooking Indian food .
MasyaAllah look delicious.
Jazakallahu khair for sharing t resipi.💚
Latif is a professional, he knows what he is doing, but if your doing this at home PLEASE place the handle of the pan to the back of the cooker, it will reduce the risk of accidentally hitting it and spilling hot oil over yourself. LOVE this Latif, doing it this week for sure mate, campaign - 100k + :))
Serioisly having heart failure waiting for him to knock it over
C
I made a terrible mistake. I watched this late at night ... whilst starving. Stomach now rumbling. :( These bad boys are getting made this weekend! Cheers, my man.
H
2
Same
thank you l am going to try making these l have not had a great onion bargee ,since my brother invited me to an indian restaurant in rayners lane ?45 years ago l know yours are great. love your perfect explaination
Latif is "The man" a great chef 👏👏👏👏👏😎
I've just discovered your channel and I'm really impressed. You explain everything so clearly is what I like. I see you love spices like me. Guilty of being a bit heavy handed at times although I love flavour. Nothing worse than tasteless food. I can't wait to try your recipes. You cook from the heart what I have seen so far and not for speed. We can understand every step. Also I must say your knife skill is amazing. I wish I could cut that fast. Anyhow I'll be seeing you more and looking forward to it...love from Australia ❤🧑🍳
Thank you so much. I moved out of UK some years ago and miss this wonderful food. You have inspired me to have a go at this . What a humble knowledgeable chef you are . A true food lover.
Just found your channel and dived straight in. Fantastic cooking. I made my first lamb passanda using your base gravy. I also loved shopping for all the fab spices and ingredients. Needless to say it was so delicious and authentic. I am going to try a chana gosht next week. My husband’s favourite dish👍. So excited learning from you. Keep up the brilliant work and one day I would love to cook with you.🤩🤘
I tend to judge BIR's by their onion bhaji, and Latif's look to be the best of all. Can't wait to try this recipe/method...🤩
I tried this.. I tweaked it slightly.. I compensate some ingredients.. I made them with potato, spring onion and spinach.. I used cumin instead of fenugreek.. I also made them smaller and a little more flat.. They friend faster and were crispy.. They were a hit! I served them with sriracha and green Tabasco sauce..
Thank you for this, you’re awesome 👍🏼
nice ;-)
Spinach and potato go amazing in these and even a piece or two of pomegranate! This is how authentic pakoras (onion bhajies) are made.
In all my years of being a chef av never once made a onion bargi n made these earlier n the kids demolished these... thank you
Expat Londoner living in upstate NY.... not at all like NY City or London and Indo-Pak restaurants are few and far between, finally taken the jump, got all the spices. herbs etc and making my own... Seems like a great place to start. 👍😁
Thanks for making your recipes very doable in a home kitchen. I’ve done a couple of your recipes and they were really delicious. I was kind of surprised how like a BIR version they tasted. Brilliant. Thanks!
You should have your own show on the Food Network. Absolutely brilliant mate.
So good
Unfortunately in New Zealand our food channel has been axed.
I just wanted to jump in the clip and stand beside him for admiring his talent in cooking and tasting his food...😋🙌🏼
great recipe and easy to follow instructions thanks
I've just started watching you chef and your cuisine inspires me as a British chef as I've always loved Indian food.
Ty for your content and education 😉
I've done this dish before with just latin flavors: red pepper, cumin, cilantro, lime, jalapenos, tomatoes (sometimes) and we dipped in sour cream and/or salsa. Delish!
Do you use maize flour to bind it together? It sounds very good.
@@johnannan2506 no, just the chickpea flour. Chickpea flour binds like eggs. But now I'm curious how it would taste with a little bit of nixtamalized masa 😉
Our isolation favourite! 😋😷😉
For the entire family (no matter if you have vegan, vegetarian or meat lovers around) - always a safe bet!
Low budget, easy & quick to make (with the given advice 👍🏻👏🏻), great taste, so many variations possible (even better with home made curry powder - advice: make sure the curry powder it is not pre-salted - as otherwise your onions start to loose liquid to early).
What a joy too see and hear...onion bhajis...loved by millions....I want to make them at home.
What an inspiring and generous presenter you are. I hope you get a TV series.
Loved watching this, they look pristine, going to have a try at cooking them!
Brother, you are incredibly good. Best chef on UA-cam. God bless you
I have never had these, but they look amazing. I cannot wait to try them.
I just made these now and they came out perfect!! So good! Thank you ❤
20 seconds in, and I'm already jealous as hell over this guys spice rack.
lol me too! He is a wonderful chef and human being. Beautiful. Honest recipes. Honest style. Fascinating
lo I'm sleepy.. thought you said "rack" lol..
@@stacyblue1980 you forgot to mention gawjus too
@@Syedvlogs93 😄👍
@@starrama7711 😄🤣
Very sorry a little mistake, fennel seeds it is. I will update the ingredients list soon. Thank you for that correction
when you cant use a real knife to prep no one gonna take you seriously, HAVE SOME BALL''S
@@leecarroll1982 what a toss pot you are Lee
lee carroll Sorry Lee am I correct that you are advising a professional and successful chef who is respected by thousands of subscribers to use balls instead of knives to chop veggies? I’d like to see that in action, what is the UA-cam channel you have to offer your contribution to the World, so that I can take a look at your technique.
lee carroll these small knives are designed to cut onions in Asian supermarkets. We go through onions like crazy in Indian Restaurants so I feel comfortable using these knives thank you very much. We have different knives for different products! Meat cutting knives to even coriander cutting knives. Please ask the question I will be happy to answer rather then being rude. Thank you very much
Congrats on 50k subs! Always wanted to come visit the restaurant but so far away
Hey man! I made these yesterday for my family, they would NOT believe that I made them and thought I’d bought them in.....I showed them your vid....nice work fella
Your recipes are fabulous! I can’t wait to make all of them! Thank you!
I made these earlier today and they turned out fab. These are the best most delicious bhaji's I have tasted and the recipe is straightforward and easy to follow. The guy in the video has a natural charm and is extremely likeable. I agree with comment from another subscriber, you definitely need your own show. I look forward to trying out more recipes.
I love the way you chopped all the ingredients. Looks delicious. Thanks for the video.
Love the addition of lentils and eggs
My Man, just recently found your channel and learning so much, gonna be cooking so much indian food for 2022 keep up the great work