Hot and fresh, crunchy and crispy kanda bhaji is an ideal snack to serve with tea a popular street food snack from Maharashtra, especially on a rainy day . If you want to know the meaning of super-crisp, try these yummy Kanda Bhaji, which are both flavourful and crunchy. Onion/ Kanda Bhaji makes me nostalgic. It reminds me the lazy monsoon days of my childhood. In the evening when it was raining outside, we kids demand for this simple and easy kanda bhaji. My mom was also happy as there is not much preparation required for this bhaji recipe. Even my elder daughter and hubby love them a lot and demand on any day. Onions are available in your kitchen pantry any time. Just slice them finely and add some besan flour and some basic Indian spices and bhaji's are easily made at snacks time with a hot cup of tea. I have added little rice flour which helps to make them more crispy. Addition of ajwain helps to digest the pakodas/ bhaji's easily as pakodas are deep fried and sometimes besan can become heavy on stomach. Usually, Kanda Bhaji has a more crisp texture as compared to other varieties of onion pakoda/ bhaji, as the ratio of besan flour to onions is less. Kanda Bhaji is also known as Khekda Bhaji, due to its resemblance to crabs. Lets learn how to make crispy, crunchy and easy kanda bhaji.
INGREDIENTS:
3-4 big Onions, sliced very thinly
½ teaspoon +more Salt
¼ Cup chopped Coriander
2-3 chopped Green Chillies
1 Cup Brsan/ Gram/ Chickpea Flour
¼ Cup Rice Flour [see notes]
1 teaspoon Red Chilli Powder
½ teaspoon Turmeric Powder
½ teaspoon Ajwain/ Carom Seeds
Pinch of Baking Soda [optional]
Oil for frying
METHOD:
STEP 1 – Remove the outer cover and cut the onions into halves.
STEP 2 – Remove the stem part. Slice onion very fine.
STEP 3 – Separate the slices and petals.
STEP 4 – Now add it to a mixing bowl and add ½ teaspoon of salt, chopped
coriander, chopped green chillies and mix well.
Adding salt helps the onions to
release the moisture. Rest the onions for 10 minutes.
STEP 5 – Now in another bowl, add besan flour, rice flour, red chilli
powder, turmeric powder, salt and mix well. Add salt carefully as we have
rubbed salt to onion too.
STEP 6 – After 10 minutes, add carom seeds, sprinkle the dry flour mixture
over onions and mix well.
STEP 7 – The mixture should be sticky. Add that much flour which is absorbed
by the moisture released by the onions.
STEP 8 – After coating onions well with dry flour mixture, sprinkle 1
tablespoon water and mix.
STEP 9 – Add enough water [2-3 tablespoon] just to get little binding to it.
It should not be sticky.
STEP 10 – Heat oil in a pan on high. When oil is hot enough, make the flame
low-medium. Drop a little batter in oil to check whether it is hot enough or not.
STEP 11 – Separate the bhaji mixture and drop it in the hot oil. Do not make
bhaji as we make them reguraly.
STEP 12 – Fry them on medium flame until these get nice golden colour
[approx. 4-5 minutes] from one side and flip bhaji over and fry from the other
side as well.
STEP 13 – When the bhaji are fried well from both sides take them out with a
slotted spoon on to a kitchen towel/ tissue paper to drain excess oil from it.
STEP 14 – Bhaji are ready to serve.
Serve them hot with a cup of adrak
wali chai on a rainy day and enjoy as an evening snack.
NOTES: *Rice flour helps to make the bhajiya
crispy and also retaining the crisp for longer time.
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