🇮🇳 Indian Vegetarian

Kanda Bhajiya

Name: Kanda Bhajiya
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2 Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; a pinch Asafoetida; 1 cup Gram Flour; 1 tsp Ajwain; 2 tbsp Rice Flour

🇮🇳 Indian

Onion fritters of monsoon fame, thin crisp strands of fried onion. Fried gold, built for rainy afternoons and strong chai. Best with green chutney and a rain outside.

Prep 15 min Cook 23 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tsp
Saltto taste
Onion2, finely sliced
Green Chili2
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Asafoetidaa pinch
Gram Flour1 cup
Ajwain1 tsp
Rice Flour2 tbsp

Instructions

1
Make the batter: whisk the onion with the gram flour, gram flour, salt and just enough water for a thick, clinging consistency.
2
Heat oil for deep-frying to 175C — a crumb of batter should rise immediately, fizzing, without darkening fast.
3
Drop spoonfuls of the batter into the oil without crowding; they should each have room to swim.
4
Cook three to four minutes a side until the sizzle quietens, then drain on a wire rack.
5
Serve hot with chutney and fried green chilies, dusted with chaat masala if you're feeling street.

Chef's tip

Second-fry for 30 seconds at higher heat if feeding a crowd.

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Video: 5 Tips to make Layered Crispy Onion Pakoda or Kanda Bajji with Dahi Chatni | Lachedar Pyaj Ke Pakode · on YouTube