By Suprita Mitter
August 4, 2024
Kanda Bhaji, also known as onion fritters or peyaz pakora, is a popular Maharashtrian snack. It's delicious and goes perfectly with a cup of steaming, hot tea, especially during the rainy season.
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 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 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 Bhaji hot with mint chutney or ketchup and a cup of tea.