Crisp Onion Bhaji Recipe – Kanda Bhaji

Crispy Onion Fritters Recipe

Here’s an easy, crisp onion bhaji recipe for you. A popular street flood that’s crisp and delicious, onion bhaji or kanda bhaji would also be a great choice as a starter. They are also a monsoon delight. That’s why, whenever we, here in Maharashtra especially, think of the monsoons, we always think of hot, crunchy onion bhaji. When it’s pouring outside, how we love to munch on these crispy fritters along with our cup of chai! But now, let me show you how easy this crispy onion fritters recipe is, and how easy it is to make these at home, that too with ingredients you most probably already have in your kitchen.

This is a must make recipe. Do give this quick kanda bhaji recipe a shot. And if you’re interested in yet another flavourful starter, why not check out my Potato Cheese Croquettes Recipe?

Ingredients

3 medium size onions (300g)

¾ tsp salt

1 tsp chilli powder

½ tsp turmeric powder

1 tsp ajwain (carom seeds)

2 tbsp rice flour

Approx. ¾ cup besan (gram flour)

1 – 2 tsp water

Procedure

1. Peel and slice the onions finely width-wise. Separate the layers of sliced onion.
2. Squeeze the sliced onion along with the salt, chilli powder, turmeric powder, and the ajwain till the onion releases its water and becomes wet. Keep this mix aside for around 5 minutes.
3. Before making the batter with the flours, start heating the oil on medium heat for deep frying the bhaji.
4. Add the rice flour to the onions. And then add in the besan. Mix everything by hand till the batter is well mixed and the sliced onion is properly coated with the besan. Don’t add more besan than necessary. The batter shouldn’t be too thick. Instead, the sliced onion pieces should be loosely held together in the batter.
5. If the mix appears a little too dry, mix in around 1 – 2 tsp of water.
6. Drop small amounts of the batter into the hot oil using your hand, trying not to shape the bhajiyas as you do so. Fry them on medium heat, turning them around in the oil now and then till they’re a rich golden brown in colour.
7. Remove them to a colander lined with a kitchen paper towel to get rid of the extra oil.
8. The bhaji can be enjoyed with hot chilli sauce, tomato ketchup, or any chutney of your choice.

Enjoy!