By Suprita Mitter
December 22, 2024
Kanda Bhajji, or onion fritters, is a winter favourite in India. Crispy, golden, and spiced with besan (gram flour) batter, they pair perfectly with hot chai. Their warmth and crunch make them an irresistible snack, ideal for chilly evenings.
2 onions 1 cup gram flour (besan) 1-2 green chillies 1/2 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp cumin seeds A pinch of asafoetida (hing) A handful of fresh coriander leaves Oil Salt
Place the sliced onions in a bowl. Add salt and mix well. Let it sit for about 10 minutes. This will help the onions release some moisture.
Add the green chillies, turmeric powder, red chilli powder, cumin seeds, asafoetida, and chopped coriander leaves to the onions. Mix well.
Gradually add gram flour to the onion mixture, mixing it with your hands. The moisture from the onions should help form a thick batter. If necessary, add a little water to bind the mixture. The batter should be thick and not too watery.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop small portions of the batter into the oil using your fingers or a spoon. Fry the bhaji in batches, making sure not to overcrowd the pan.
Fry the bhaji until they turn golden brown and crispy. Remove the bhaji from the oil and drain them on a paper towel to remove excess oil.
Serve the Kanda Bhajji hot with mint chutney or ketchup and a cup of tea.