Kanda Bhaji

Kanda Bhaji

Ingredients:

1 onion, thinly sliced
1 tbsp red chilli poweder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1 tsp dry mango powder
salt to taste
chopped coriander leaves
3-5 tbsp of besan/ gram flour
Oil for deep frying
A pinch of baking soda

Method:

Take thin slices of onion in a bowl and add red chili,cumin and coriander powder. Mix well.
Add salt and chopped coriander and keep aside for 30-45min.
After 30-45min, the onion will release some watery liquid due to marination and the mixture will
slightly be wet.

Add the 3 tbsp gram flour to this mixture. Because of the onion water, the flour will form a thick paste with the mixture. Make sure that it forms a thick paste and not a flowing mixture. Add another tbsp of gram flour if needed.

After the thick mixture is formed, add baking soda to it.
Heat oil in a wok. When the oil is hot enough, add 1 tbsp of the oil to this batter/mixture.
Adding hot oil helps the bhajji to be crunchy, In marathi this hot oil is called as Mohan which helps
in improving the quality of your bhajji. Mohan is added to the batter/mixture usually.
The remaining oil is now hot enough for frying. Take small quantity of onion batter and release in the hot oil(not necessary in round shape).

Serve with mint chutney or mango chuntey.

Kobi chi bhaji (Cabbage bhaji)

In the above recipe of Kanda Bhaji, substitute Kanda by shredded cabbage and what you have is cabbage bhaji.