April 8, 2024
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      wellhealthorganic.com

Kanda Bhaji

wellhealthorganic.com Kanda Bhaji: Kanda Bhaji, the crispy and crunchy fried fritters hailing mainly from Maharashtra, are a beloved street food snack.

Kanda Bhaji

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Cuisine: Maharashtrian
  • Course: Side Dish
  • Diet: Gluten Free, Vegan
  • Difficulty Level: Moderate

Ingredients:

  1. 1 cup thinly sliced onions
  2. ½ cup besan (gram flour or chickpea flour)
  3. 1 teaspoon oil for mixing in the bhaji batter
  4. 1 teaspoon salt, or as per taste
  5. Oil for deep frying

Also Read: Cocoa Milkshake

Instructions:

Preparing Kanda Bhaji Batter:

  1. Thinly slice the onions and place them in a mixing bowl or vessel.
  2. Add 1/2 cup of besan (gram flour) to the sliced onions.
  3. Sprinkle 1 teaspoon of salt or adjust to taste.
  4. Add 1 teaspoon of oil to the mixture. You can reduce the salt quantity, but a slightly salty flavor enhances the taste of these fritters.
  5. Using your fingertips, thoroughly mix the besan, salt, and oil with the onions. Let the mixture rest for 5 to 6 minutes to allow the onions to release moisture. If the mixture appears too moist, add 1 to 2 teaspoons more of gram flour.

Frying Kanda Bhaji:

  1. Heat oil in a deep pan, pot, or kadai for deep frying.
  2. To ensure crispy bhajis, make sure the oil is hot. Test the oil temperature by adding a pinch of batter. If it rises smoothly and gradually, the oil is ready. Then, spoon out the batter into the hot oil. Fry the kanda bhajis over medium heat to ensure even frying.
  3. While frying, use a slotted spoon to flip the bhajis. Fry a few bhajis at a time.
  4. Fry until they become crispy and attain a golden brown color.
  5. Use a slotted spoon to lift the onion bhaji out of the oil and transfer them onto absorbent kitchen napkins or paper towels.
  6. Similarly, fry the remaining onion bhajis.

Also Read: Luchi

Serving:

  • Serve hot with fried green chilies, spicy green chutney, or tomato ketchup.

Notes:

  • Fry the kanda bhajis over medium heat. If the oil isn’t hot enough, the bhajis will absorb excess oil and become soggy. If fried in very hot oil, they may brown quickly on the outside while remaining uncooked inside.
  • There’s no need to add water to the pakora batter as the onions naturally release their juices.