polibhaji.com

 

 

onions - 1 cup, thinly sliced

gram flour - 1 cup

red chili powder - 1 -2 tablespoons

green chillies - one half tablespoon

turmeric - 1 teaspoon

cilantro - one fourth cup, chopped

mint leaves - 2 tablespoons, chopped

carom seeds/owa - 1 teaspoon

vegetable oil  enough for deep frying

water enough for batter

salt

 

 

 

1. In a mixing bowl, apply salt to onion slices and set aside for an hour. You can see water separated from onions because of salt after some time. We are going to use this water for batter.

 

2. Now add red chili powder, green chillies, gram flour, turmeric, chopped cilantro, chopped mint leaves and carom seeds. Heat vegetable oil - 1 tablespoon and add it to the mixture. Also add water(only if need be) to make batter . The consistency should be similar to pancake / dosa batter. This batter should not be very thick as it may spoil the crunchiness of bhajis.

 

3. Heat vegetable oil in a wok and drop spoonfuls of batter to hot oil and fry until golden brown. Do not over crowd as bhajis may stick to each other. Remove with a slotted spoon and drain on kitchen paper. Repeat same procedure for the rest of the batter.  Serve hot with ketchup and steaming hot chai.

 

 

 

Kaanda bhaji is also called as khekda bhaji. Bhajis actually looks like a crab (khekda) after frying!!! But it all depends upon the consistency of batter.