Kanda Bhaji

Kanda Bhaji

A popular deep fried snack  in Maharashtrian  cuisine,  made of onion, spices and gram flour !!

1^st recipe

Kanda  Rings Bajji

Serves: 2 - 3

Makes: 20 - 25 onion rings

Ingredients

3 onions, cut into rings ( separate each ring carefully from onion slices ) or any other shape like semi circle, roundels, thin strips ...

200 ml oil

For the batter:

1 cup ( 100 g ) gram flour ( besan / kadala maav ) Indian standard measuring cup of 100 ml / ½ cup / 4 oz capacity

1 teaspoon rice flour

50 ml + 1 tablespoon ( 65 ml - 75 ml ) water (depending upon the quality of the gram flour)

1/2 - 3/4 teaspoon red chilli powder

1/4 teaspoon turmeric powder

½ teaspoon coriander powder

1/2 teaspoon salt ( or to taste )

Make a smooth batter of above ingredients and keep aside for 15 minutes. Batter should be of dropping consistency.

Method

Heat oil in a kadai. Reduce the heat to medium . Dip each onion ring into gram flour batter and fry till golden color and crisp on both the sides ( 8 rings at time ). Drain out from the oil and place on kitchen towel to absorb extra oil. Serve hot as a snack with Tea / Coffee.

2^nd recipe kanda pakoda

Makes: 12 kanda /onion pakodas

Ingredients

2 onions, finely sliced

200 ml oil (to deep fry)

For the  gram flour batter:

½ cup (100 g) gram flour (besan / kadala maav / chone pitti) Indian standard measuring cup of 100 ml / 4 oz / 1/2 cup capacity

1 teaspoon rice flour

½ - 3/4 teaspoon red chilli powder

¼ teaspoon turmeric powder

½ teaspoon coriander powder (or 2 tablespoon finely chopped coriander leaves)

¼ cup (50 ml) water

½ teaspoon salt (or to taste)

Method

In a bowl, mix all the batter ingredients together and make a batter.  Batter should be thick consistency. Add sliced onions and mix well. Keep aside the pakoda batter for 15 minutes.

Heat oil in a frying pan / kadai. Reduce heat to medium and drop teaspoons (or use small spoons which shape like ice cream scoop to get evenly round shape ) of the pakoda batter ( 6 - 7 pakodas at a time ) and fry till golden color on both the sides.

Drain and place on kitchen towel to absorb excess oil.

Serve hot as an evening snack with Tomato sauce or coconut chutney or serve as a starter.