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Monsoon recipe: How to make kanda bhaji with peanuts

July 06, 2019 09:05 IST

When it pours, the heart craves for kanda bhaji with a cup of hot masala tea.
Chef Ranjan Rajani, executive chef, Hotel Sahara Star adds a twist to the good bhaji and shares his special masala chai recipe.

Kanda bhaji with peanuts

Image used for representational purpose only. Photograph: Courtesy joannefdes4/Instagram

Ingredients

  • 500 gm onions
  • 200 gm Bengal gram flour (besan)
  • 20 gm coriander
  • 20 gm green chillies
  • Salt to taste
  • 1 tsp turmeric
  • 25 gm peanuts
  • 10 gm whole coriander seeds
  • 500 ml refined oil for frying

Method

  • Slice onions thinly and apply salt to remove all its water.
  • Add Bengal gram flour and other ingredients and make a proper batter. If it is too thick, add some water to adjust consistency. Check on salt. 
  • Pour oil in kadai and heat on medium flame.
  • Drop the pakodas for frying and stir continuously to avoid them from sticking.
  • Remove when crisp and golden brown. 
  • Serve with spicy coriander chutney, sweet saunth chutney and masala chai.

Masala tea

  • 4 tbsp tea powder
  • 10 gm ginger
  • 2 gm cardamom
  • 200 ml milk
  • 250 ml water
  • 100 gm sugar

Method

  • Put a pot on range with water. Bring to boil.
  • Add tea powder, ginger, cardamom and sugar.
  • Simmer for some time.
  • Add milk and simmer for some time.
  • Strain it and serve hot in cutting chai glass.

 What's your favourite monsoon snack? Tell us in the messageboard below. 

Chef Ranjan Rajani
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