Feb. 27th, 2011


Feb. 27th, 2011 12:47 am
I'm making onion bahjis from scratch!


Gram/Chickpea flour - 3 teaspoons per 'small' onion
5 small onions - actually 2 medium-sized brown onions, a small brown onion, and a small red onion - chopped into thin quarter-rings
some tomato puree
bit of water to make paste
pinch baking powder (because I add that to Yorkshire Pud recipes too)

sweet spice (recipe said use ginger, but ginger isn't my favourite, so I used half ginger and half cinnamon) - half as much as other spices
chilli (half as much as other spice)

Fry the onions in a saucepan until they were soft, add approx half of each spice (all the chilli and sweet spice, though) and the tomato puree, then chuck the whole lot on top of the gram flour and baking powder and rest of spice in the mixing bowl. Stir until you remember that the water was supposed to go in at this point, too, then add that and it turns into batter, like magic!

Mine are baking in the oven right now, so I don't know whether they turn into food or not. I'm cooking them in a yorkshire pudding/bun tray, having done the trick of warming oil in the bottom of each bit before putting the batter in.

Have turned them over so that all of each of them gets a turn in the oil. If there are any left, I'll bring them along to larp tomorrow - mostly to serve as lunch for me.

ETA: They're food!


Tamar Joshua Rowe

August 2011

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