Kanda Bhaji, also known as fried onion fritters, is a delightful snack popular in Maharashtra. These crispy fritters are made primarily with onions and gram flour (besan), making them perfect for a tea-time indulgence accompanied by green chutney or tomato ketchup.
Introduction to Kanda Bhaji:
Kanda Bhaji is a beloved street food snack in Maharashtra, offering various preparations across the region. This recipe, passed down from my mother, has been cherished for its simplicity and flavor.
Preparation Time:
Making Kanda Bhaji is quick and easy, taking less than 30 minutes from start to finish. It’s a versatile snack enjoyed across India, known as pakoras in the north and bajji in the south.
Variations Across India:
While this recipe focuses on the basic ingredients of onion and gram flour, there are numerous regional variations. South Indian versions may include rice flour and curry leaves, while Mumbai-style bhajis can feature added ingredients like green chilies, coriander leaves, or crushed coriander seeds.
Texture and Flavor:
Kanda Bhaji boasts a crisp texture with a subtle sweetness from the onions. Despite the absence of added spices, these fritters are packed with flavor. Their unique texture sets them apart, resembling crab claws, earning them the nickname “Khekda Bhaji.”
Serving Suggestions:
Enjoy Kanda Bhaji as a delightful tea-time snack paired with hot Masala Chai. It’s also a perfect choice for entertaining guests due to its simplicity and crowd-pleasing taste.
Recipe:
Ingredients:
- 1 cup thinly sliced onions (about 1 large onion)
- ½ cup gram flour (besan)
- 1 teaspoon oil
- 1 teaspoon salt (adjust to taste)
- Oil for deep frying
Mixing the Batter:
- Slice the onions thinly and place them in a mixing bowl.
- Add gram flour and salt to the sliced onions.
- Drizzle oil over the mixture and combine everything thoroughly. Let it rest for 5-6 minutes to allow the onions to release moisture.
Frying the Bhaji:
- Heat oil for deep frying in a kadai or deep pan.
- Once the oil is hot, test by adding a pinch of batter. If it rises smoothly, the oil is ready.
- Spoon the batter into the hot oil and fry on medium heat until golden and crisp.
- Remove the bhajis with a slotted spoon and drain excess oil on paper towels.
Serving:
- Serve Kanda Bhaji hot with fried green chilies, green chutney, or tomato ketchup.
Conclusion:
Kanda Bhaji is a simple yet flavorful snack that’s loved by many. Its crispy texture and subtle sweetness make it a perfect accompaniment to your tea or a delightful appetizer for gatherings. Enjoy the authentic taste of Maharashtra with this easy-to-follow recipe!
FAQs about Kanda Bhaji Recipe
What is Kanda Bhaji?
Kanda Bhaji is a popular Indian snack, also known as fried onion fritters. These crispy fritters are made primarily with thinly sliced onions and gram flour (besan), seasoned with salt and deep-fried until golden brown.
How is Kanda Bhaji different from other onion fritters?
Kanda Bhaji stands out for its crisp texture and subtle sweetness from the onions. Unlike other variations of onion fritters, it typically contains fewer spices, allowing the natural flavors of the onions to shine through.
What are the main ingredients required to make Kanda Bhaji?
The main ingredients for Kanda Bhaji include thinly sliced onions, gram flour (besan), salt, and oil for deep frying. Additionally, a small amount of oil is mixed into the batter to enhance crispiness.
Can I customize Kanda Bhaji according to my taste preferences?
Yes, Kanda Bhaji can be customized to suit individual tastes. While the basic recipe calls for onions, gram flour, and salt, you can add additional ingredients such as crushed coriander seeds or green chilies for extra flavor.
How should I serve Kanda Bhaji?
Kanda Bhaji is best served hot and crispy as a tea-time snack or appetizer. It pairs well with green chutney, mint coriander chutney, or tomato ketchup. Fried salted green chilies make a delicious accompaniment for those who enjoy a bit of heat with their snack.
