Kanda bhaji Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine sliced onions, chickpea flour, rice flour, red chili powder, turmeric powder, cumin seeds, chopped coriander leaves, and salt.
• STEP 2.Add water gradually and mix well to form a thick batter. The batter should coat the onions well.
• STEP 3.Heat oil in a deep pan or kadai. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 4.Remove the bhajis from the oil and drain on a paper towel to remove excess oil.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure the onions are thinly sliced for crispy bhajis.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Do not overcrowd the pan while frying the bhajis, as it may affect the crispiness.

Storage and Serving

• Kanda bhaji is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350°F (175°C) and bake the bhajis for 5-7 minutes until heated through and crispy.