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Slice 500 g as thin as you can manage, ideally on a mandoline, along the grain so the strands stay long. Long strands give the frizzled edges that make a bhaji a bhaji.
- Brown onions
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Slice 500 g as thin as you can manage, ideally on a mandoline, along the grain so the strands stay long. Long strands give the frizzled edges that make a bhaji a bhaji.
← → to move · Esc to exit