Kanda Bhaji | Onion Bhaji
Method
- 1
1. Slice the onions thinly and place in a mixing bowl or vessel.
- 2
2. Add 1/2 cup of besan (gram flour) to the sliced onions.
- 3
3. Sprinkle 1 teaspoon of salt or as required.
- 4
4. Add 1 teaspoon of oil to this mixture. You can even add less salt, but these pakoras taste better when they are a bit salty.
- 5
5. With your finger tips mix the besan, salt and oil very well with the onions well. Allow the mixture to rest for 5 to 6 mins, as the onions would leave moisture. If the mixture looks too moist then add 1 to 2 teaspoons more of the gram flour.
- 6
6. Heat oil for deep frying in a deep pan/vessel or kadai.
- 7
7. For crispy bhajis ensure the oil is hot. You could do a small test by adding a pinch of batter to the oil if it rises smoothly and gradually, then add spoonfuls of the batter to the hot oil. Fry the kanda bhajis on a medium flame, else they won't fry evenly.
- 8
8. While frying, flip the bhajis with a slotted spoon. Fry few bhajis at a time.
- 9
9. Fry them till they turn crisp and golden brown.
- 10
10. Remove the onion bhaji with a slotted spoon and place on absorbent kitchen napkins or kitchen paper towels.
- 11
11. In the same way fry the rest of onion bhaji.
- 12
12. Serve hot with fried green chilies, spicy green chutney or tomato ketchup.