Kanda Bhaji Recipe, or onion fritters, are a beloved snack across India, especially in Maharashtra. Known for their crispy texture and rich onion flavor, they are quick to prepare and make an excellent accompaniment to a cup of Masala Chai. This recipe keeps it simple yet flavorful, focusing on onions and gram flour (besan) to create a delightful treat.
Here’s a step-by-step guide to making this classic dish along with some handy tips and FAQs.
Ingredients: Kanda Bhaji Recipe
- 1 cup thinly sliced onions (about 1 large onion)
- ½ cup gram flour (besan)
- 1 teaspoon oil for the batter
- 1 teaspoon salt (adjust to taste)
- Oil for deep frying
How to Make Kanda Bhaji Recipe
Step 1: Prepare the Onion Mixture
- Thinly slice 1 large onion and place the slices in a mixing bowl. Ensure the slices are fine and even for uniform frying.
- Add ½ cup of gram flour (besan) to the onions, followed by 1 teaspoon of salt. For extra flavor, you can add 2 teaspoons of crushed coriander seeds for a Mumbai-style twist.
- Drizzle 1 teaspoon of oil into the mixture. This step ensures the fritters stay crisp and absorb less oil while frying.
Step 2: Mix the Batter
- Mix everything well using your hands. Let the mixture rest for 5 to 6 minutes. This allows the onions to release moisture, which naturally binds the batter.
- If the mixture feels too dry, let it sit a bit longer. If it’s too moist, sprinkle in an additional 1 to 2 teaspoons of gram flour. The batter should coat the onions without being overly wet. Kanda Bhaji Recipe
Frying the Bhaji
Step 3: Heat the Oil
- Heat oil in a kadai or deep pan. Use a neutral-flavored oil suitable for deep frying.
- Test the oil temperature by adding a small pinch of batter. It should rise steadily to the surface without browning too quickly.
Step 4: Fry the Bhajis
- Add spoonfuls of the batter to the hot oil, ensuring you don’t overcrowd the pan.
- Fry the fritters on medium heat. Flip them when one side turns light golden. Continue flipping a few times until they are evenly cooked, golden brown, and crisp.
Step 5: Drain Excess Oil
- Remove the bhajis with a slotted spoon and place them on a paper towel to soak up excess oil. Kanda Bhaji Recipe
Serving Suggestions: Kanda Bhaji Recipe
Serve Kanda Bhaji hot with:
- Mint Chutney or Coriander Chutney
- Tomato Ketchup
- Fried Salted Green Chilies: Slit green chilies, fry them in the same oil until they change color, and sprinkle salt before serving.
FAQs about Kanda Bhaji Recipe
What makes Kanda Bhaji different from other onion fritters?
Kanda Bhaji has a crispier texture as the ratio of gram flour to onions is lower. This allows the flavor of the onions to shine through.
Can I add spices to this recipe?
Yes, you can enhance the flavor by adding spices like chili powder, ajwain (carom seeds), or garam masala. For a Mumbai touch, add crushed coriander seeds.
Why is my batter too dry or too wet?
If the batter is dry, let it rest longer for the onions to release moisture. If it’s too wet, add a small amount of gram flour until the consistency is just right.
How do I ensure the fritters stay crisp?
Ensure the oil is hot but not smoking. Fry the fritters on medium heat and avoid overcrowding the pan. Adding a teaspoon of oil to the batter also helps maintain crispiness.
Can I use other flours besides gram flour?
While gram flour is traditional, you can mix it with rice flour for extra crispiness or experiment with other flours like chickpea or all-purpose flour.
Conclusion
Making Kanda Bhaji Recipe is simple and rewarding, with each bite offering a delicious combination of crispy and soft textures. Perfect for tea-time or when guests drop by, these fritters are a crowd-pleaser that can be prepared in under 30 minutes. Pair them with chutney or ketchup for a complete snack experience!