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  • Writer's pictureRima Patel

Onion Bhajji or Kanda Bhajji

Monsoons have always been special to me while growing up. And anyone who has grown up in India will immediately reminiscence that first thing they had to eat during rainy season. Yes I am talking about none other than PAKORAS and chai. Now there are multiple versions of pakoras you can make but this one is my most favorite -ONION BHAJJI or KANDA BHAJJI.

So get those pans heating up with oil and quickly enjoy this and savor your old memories while making new ones in this quarantine.

Ingredients :-

1 large red onion sliced

2 cups Besan (chick pea flour)

1 1/2 table spoon Ginger, Garlic, Green chili finely crushed

1 table spoon coriander seeds roughly crushed

1/2 tea spoon Ajwain (carom seeds)

1/2 tea spoon turmeric

1/2 tea spoon hing

1 tea spoon red chili powder (or to your taste)

1 tea spoon salt (or to your taste)

1/4 table spoon baking soda

1/3 cup coriander finely chopped

1 cup water

oil for frying

STEP 1- Take a large red onion and slice it long (see pics). In a large bowl - add besan, ginger garlic chili crushed, coriander seeds, ajwain, baking soda, all dry spices. Now comes the fun part- get ready to get your hands messy. (you can use a spoon but using hands will mix all the ingredients nicely and besan wont form lumps). With clean hand just mix everything together.

STEP 2- Once all the masalas are mixed with besan nicely- add in your sliced onions and repeat the process. Coat those onions nicely with all that besan and masalas. (see pics)

Now add in the chopped coriander.

STEP 3- Take one cup of water (exact) and slowly add it to besan and onion dry mixture while mixing it with your other hand. Make the batter into semi thick pouring consistency. Once done set it aside for like 8-10 mins so everything is incorporated nicely. Your pakora mixture is ready- taste test at this point and adjust spices to your liking.

STEP 4- Heat about 4-5 cups of oil in a pan you use for frying and let it come to its heating point. Drop in a small drop of the pakora mixture and if it immediately comes up the oil is ready for frying. Using a small ladle or spoon drop in the pakoras to the size of your liking and fry them evenly on all sides till nicely golden brown.

STEP 5- Take them out in a bowl sprinkle some chaat masala if you like and serve hot with your choice of chutney or ketchup and don't forget your chai cups. Enjoy.

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