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It’s scorhing heat here in Mumbai and I am already awaiting the rainy season. A perfect rainy day for me is to plug in some good music and sit in my balcony, sipping hot cup of coffee and eating hot piping “kanda bhaji” i.e onion fritters. It consists of

onions

, coated in seasoned

Gram

flour

batter and deep fried. Would you like to try out one of Maharashtrian cuisine Kanda bhaji? Prep Time : 11-15 minutes Serve : 4 Level Of Cooking : Easy Taste : Spicy Ingredients for Kanda Bhajia Recipe 1.

Onions

sliced - 3 large 2.

Oil

to deep fry 3.Salt to taste 4.

Gram

flour

(besan) 1 cup 5.Red chilli powder 1 teaspoon Method

Step

1 Slice fresh

onions

thinly and place in a mixing bowl

Step

2 Add

Gram

flour

, red chilli powder to the onion slices and mix. Add Salt as per your taste

Step

3 Add 1 teaspoon of

oil

to

this

mixture

. (The addition of

oil

makes these pakoras crisp and

also

helps in less absorption of

oil

while

frying the bhajis.)

Step

4 Mix everything very well. Allow the

mixture

to rest for 5 to 6 mins as the

onions

would leave moisture. The

mixture

shouldn’t be too dry nor moist. if the

mixture

looks too moist

then

add 1 to 2 teaspoons of

gram

flour

/besan. If dry,

then

allow to rest for a couple of more minutes.

Step

5 Heat sufficient

oil

in a deep pan till very hot. Drop lumps of onion

mixture

into the hot

oil

. If they stick together try to separate them. Flip Bhajiyas a couple of times more and fry them till they become crisp and golden.

Step

4 Drain when they are done. Drain when golden onto an absorbent paper. Serve hot. You can serve lip-smacking Kanda Bhaji with a spicy green chutney or tomato ketchup and a few fried & salted green chilies.