🇮🇳 Indian Vegetarian

Kanda Bhaji Monsoon Style

Name: Kanda Bhaji Monsoon Style
Prep time: 24 min
Cook time: 16 min
Total time: 40 min
Yield: 4 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; 1/2 tsp Ajwain; 1 cup, chopped Peanut Oil; 2 tbsp Rice Flour

🇮🇳 Indian

Onion rings in thick besan batter, the rain-day bhaji of Maharashtra chai stalls. Hot oil, thick batter, monsoon weather optional — India's favourite snack format. Best with green chutney and a rain outside.

Prep 24 min Cook 16 min Serves 4 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
Ajwain1/2 tsp
Peanut Oil1 cup, chopped
Rice Flour2 tbsp

Instructions

1
Combine the onion with the gram flour and the flours; add water slowly — the batter should coat a spoon, not run off it.
2
Heat oil for deep-frying to 175C — a crumb of batter should rise immediately, fizzing, without darkening fast.
3
Fry in batches of six or so, nudging them apart; crowding drops the oil temperature and the crunch.
4
Fry till deep gold, flipping once, then lift out and drain on a rack — paper towels steam the bottoms soft.
5
Pile up, salt lightly, and serve with mint chutney and ketchup within arm's reach.

Chef's tip

Baking soda gives a puff — use a pinch, no more.

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Watch how it's made

Video: The Ultimate Monsoon Snack Combo | Onion Bhaji in 4 Ways | Masala Chai | Dr. Nene | Madhuri Dixit · on YouTube