Lip smacking evening Tea time monsoon snack, crispy onion bhajiya. Kanda bhaji are crisp and crunchy fried fritters made mainly with onions, gram flour and Indian spices to enhance the flavor. A popular street food snack from Maharashtra.
Ingredients: · Onions – 4 big (sliced) · Salt – ½ tsp · Green chillies – 1 tsp (finely chopped) · Ginger – 1 tsp (finely chopped) · Coriander seeds – 1 tbsp (crushed) · Cumin seeds (Jeera) – 1 tsp (crushed) · Ajwain / Carom seeds – ¼ tsp · Coriander leaves (finely chopped) · Besan - 1 cup · Rice flour – 1/4th cup · Salt · Red chili powder - 1 tsp · Turmeric powder - ½ tsp · Baking soda – pinch · Water · Oil for frying
Method: · Peel the onion and slice it horizontally, make long and thin slices of the onion and separate them. · Add salt, green chillies, ginger, crushed coriander and cumin seeds, coriander leaves and mix well. · Adding salt helps the onion to release the moisture. · Let the mixture rest for about 10-12 minutes. · Now start adding besan, rice flour, salt, red chili powder, turmeric powder, baking soda and mix well. Be careful while adding salt, as we had added it before too. · Rice flour helps to make crispy bhajiyas and also in retaining the crispiness for longer time. · Add the besan and mix well, mixture should not be sticky. · Add that much flour which is absorbed by the moisture released by the onion. · Once the onion gets coated well with dry flour sprinkle water and mix well. · Add water just to get little binding. · Mixture should not be sticky. · Heat oil in a Kadai, take little bhaji mixture and drop it in the hot oil. · Fry on medium heat until they get nice golden colour form all sides. · First fry for about 3-4 minutes from one side, flip the bhaji and fry from other side as well. · Take the crispy bhajiyas from the oil and let the excess oil drain. · Serve the Kanda Bhaji/ Onion Bhaji/ Khekda bhaji hot with ketchup, sauce, dry red garlic chutney or mint chutney. Best to enjoy during monsoons with hot tea.
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