On 12/06/05, Frederick Noronha (FN) <[EMAIL PROTECTED]> wrote: Note that Onion Bhaji (the short 'a') and Onion Bhaaji are two different items. The latter is very popular in in western India (Goa & Maharashtra). In this dish, the onion is treated as the main vegetable. It is chopped long, and to it are added green chillies, tomatoes, cumin and other spices. The thick mixture is partly sauteed and partly stewed. It is typically eaten with bread.
RESPONSE: There is no such dish a an onion bhaji, in India. This is according to Cyrus Todiwalla, Indian chef extraordinaire and owner of Caf� Spice Namast� restaurant group. What is served here in the U.K. called onion bajhi are actually pakoras or Onion Bhajias, the majority of so called Indian restaurants are owned and run by Bangladeshis. Onion Bhajias Ingredients 5 oz `gram' (chickpea) flour 1/2 tsp bicarbonate of soda 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp coriander 1/2 tsp salt 8 fl. oz. water one onion, chopped Method Sift all powdered ingredients together. Gradually add 8 fl. oz. of cold water. Stir in chopped onion and fry in spoonfuls for 5 minutes. http://users.aber.ac.uk/auj/kitchen/ob.shtml Cheers, Gabe Menezes. London, England
