Kanda Bhajji: 15-Min Recipe

Pakoras are much celebrated in the monsoon. But who doesn't enjoy a plate of onion pakoras on any day of the week with a hot cuppa?
Anuradha shares a Maharashtrian recipe for Kanda Bhajjis.

Ingredients

• 4 large onions, thinly sliced
• 1 cup besan or gram/chickpea flour

Ingredients, continued

• ½ cup rice flour
• 1 tsp red chilly powder
• Water

Ingredients, continued

• 1 tsp brown dhania or coriander powder
• Salt to taste, about 1 tsp
• Oil for deep frying the bhajjis + 1 tsp hot oil to add to the batter

Method

• Heat the oil in a kadhai or wok.
• In a bowl, mix the onion slices with the salt, red chilly powder, coriander powder and mix well, separating the onion strips.

Method, continued

• Add in the rice flour, besan and mix.
  Now add 1 tsp heated oil to this mixture and add water to make a semi-dry, thick batter.

Method, continued

• Drop portions of the bhajjis or pakoras batter, 1 heaping tbsp at a time, into the hot oil and fry till golden brown and crisp.
  Drain onto a paper towel-lined plate and serve hot.

Tips
Don't try to make balls of the batter. Smooth round balls of dough won't make crisp bhajis.
Serve with chutney or even mango pickle.