Kanda Bhajia is a spicy Indian entrée. This is also one of the popular street foods in Mumbai – served with bread or Pav. It is a great standalone accompaniment for a hot cup of Tea or Coffee.
Finely Sliced Onions – 1 ½ cup
Besan (Gram Flour/ Kadalai Mavu) – ½ cup
Rice Flour – 2 tbsp
Green Chilli -1 (finely chopped)
Turmeric (Haldi) Powder – ¼ tsp
Red Chilli Powder – 1 ½ tsp
Cilantro (Dhania Leaves) – 3 tbsp (finely chopped)
Cooking Soda or Eno Fruit Salt) – 1/8 tsp
Asafoetida (Hing) – 1/8 tsp
Salt to taste
Oil – for deep frying
Take the finely sliced Onion in a mixing bowl.
Add all the ingredients except oil, rice flour and Besan.
Mix the Besan and Rice Flour in another bowl. Take this mix with finger tips and mix to the Onion mix gently.
Continue till all the flour is mixed well with the Onion mix.
Allow to rest for 5 to 6 minutes. If the mix becomes too moist, add 1 or 2 tsp of flour to it and mix.
Heat enough Oil for deep frying in a deep frying pan. Check the temperature of the oil by dropping a small piece of the Onion mixture. If it comes up immediately, the temperature is proper for deep frying.
Take the Onion mix in the hand and drop big marble sized mix to the oil carefully. Add more such marble sized mix to the oil. Do not add excess quantity, else the frying will not be uniform.
Deep fry them in medium flame.
Keep turning with a slotted spoon so that the marble sized mixes (Bhajia) are fried all over uniformly. Fry them till they turn golden brown and crisp.
Transfer them to a kitchen towel with the slotted spoon. The towel will absorb excess oil in the Bhajia.
Serve with Ketchup or Green Chutney. It is also tasted with plain Green Chilli by some who loves that taste.