Kanda Bhaji – Marathi Recipe

Instructions

• In a bowl, take besan.
• Add rice flour, red chili powder, turmeric powder, ajwain, salt, and baking soda. Mix well.
• Rice flour makes bhaji crispy and its crisp lasts longer.
• Ajwain makes bhaji a lighter on the stomach.
• Do not add more soda or bhaji will absorb more oil.
• Add a little water at a time and make the batter.
• The batter should neither be too thick nor too thin. It should have a medium consistency.
• Mix the batter well with the help of whisk for at least 4-5 minutes.
• Add sliced onion. Make thin slices of onion and separate them.
• Add finely chopped coriander and mix well.
• The batter should get mixed well with onion.
• Cover and rest it for about 15-20 minutes.
• Try to rest the batter for at least 30-45 minutes.
• Heat up oil in a pan. When the oil is enough hot, drop bhaji with the help of fork in hot oil.
• Mix the batter well before dropping bhaji in hot oil.
• Fry until they get a nice color.
• After frying for about 3-4 minutes on medium heat, flip them over.
• Fry from another side as well for about 3-4 minutes.
• After frying bhaji on medium heat for about 7-8 minutes, take them out, drain excess oil, and put them on tissue paper.
• Kanda bhaji is already.