Kanda Bhaji - Onion Fritters
Kanda bhaji a mouth watering snack is mostly enjoyed on a rainy day at home and a cup of pipping hot tea. One who is working on a rainy day they enjoy it at a roadside thela (vendors) with a cutting chai (tea) and with some friends to chat with. In Kolhapur (Maharashtra, India), there are so many vendors selling bhaji near Station, or near Irwin Christian High-school.
Here in Australia there is no such season Monsoon it rains in every season, so we don't need any specific reason to make kanda bhaji's . Following recipe is same as my mother makes it and its from our Kolhapur.
- 1 cup Besan (use as require)
- 5 Onions, thinly sliced
- 1 tsp Red Chilli Powder
- 2 green chili finely chopped
- 1/2 tsp Turmeric
- 1/2 tsp sugar
- 2 tsp Ova (Ajwain seeds / carom seeds)
- 10-12 curry leaves (optional)
- few strings chopped coriander
- Salt to taste
- Oil for frying
- In a mixing bowl add sliced onions, salt and some chopped fresh coriander.
- Keep aside for 10 - 15 min, mixture will release water from itself .
- Now add rest of the ingredients and mix well. (Don't add water till all the ingredients are mixed well)
- Add water only if needed the batter should not be watery little thicker than dosa batter or little thicker than pancake batter.
- Note : Add besan only as a binding material for onion's, thats what makes the Bhaji crispier and you can see the nicely browned onions when done.
- Now heat oil on medium flame and make bhajis. Use fork to put small parts of batter in oil, else use your hand.
- Keep them on medium flame for 2-3 min. Turn them and again fry them for another 2-3 min or till brown.
- When done remove on Kitchen paper towel.
- Serve hot with a slice of bread and a cup of tea.
- Information: More than in cooking, Carom seeds are also know for their medicinal use-as a home remedy for stomach ache, indigestion and throat problems.
This recipe goes to the mharorajasthanrecipes