Homemade onion bhajis

Curry is a fact of life in this household, but I’m always looking for new ideas i can make in a relatively authentic way. I recently had the opportunity to try out a restaurant in Leeds that I’d never been to before: Shabab, situated under the city train station. Paneer to die for, and that was just the starter.

So this week I found my local supermarket actually sells paneer now, and had a go making a curry from scratch. Went well. A day later, there’s one smallish meal left over. Now, don’t get me wrong, that’s great! Curry tastes even better the next day! But to cheer it up, I made a small batch of these onion bhajis, and ate so many of them while I was cooking that I couldn’t finish my meal in one go. *Shakes head in shame.

So, onion bhajis. We’re aiming for a crispy terracotta on the outside, soft and oniony in the middle, and everything cooked properly (harder to achieve with deep fat frying than you might think).

Delicious homemade onion bhajis
These babies were soft and light on the inside, crisp and oniony on the outside, and I didn’t overdo the chilli powder for once!

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Haggis Arancini: leftovers can be hedonism too

Haggis. Much maligned by those who don’t eat it, this offally delicious treat is only for those with discerning tastes. Because, quite frankly, if you’re not going to enjoy it, we’re glad it won’t be wasted on you. But, if you have great taste and you live on your own, or the rest of your family is veggie, you’ll probably find, like me, that one haggis could feed a small family, which means there’s enough left after one portion to stuff a wicker man.

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