Khekada Bhaji – Marathi Recipe

Instructions

• Cut off the stem part and cut the onion into half.
• Peel the onion and slice it horizontally.
• Make long and thin slices of the onion.
• Separate the slices.
• Add salt, coriander leaves and mix well.
• You can add finely chopped green chili if you want at this point in time.
• Adding salt helps the onion to release the moisture.
• Rest the onion for about 15-20 minutes.
• In a bowl take besan.
• Add rice flour, salt, red chili powder, turmeric powder, ajwain, baking soda and mix well.
• Add salt carefully as we have rubbed salt to onion too.
• Rice flour helps to make bhaji crispy and also in retaining them crisp for a longer time.
• Sprinkle dry flour over onion and mix well.
• The mixture should not be sticky.
• Add that much flour which is absorbed by the moisture released by the onion.
• After coating the onion well with dry flour sprinkle water and mix well.
• Add enough water just to get little binding. It should not be sticky.
• Heat up oil in a pan.
• Separate the bhaji mixture and drop it in the hot oil.
• Do not make bhaji as we make them regularly.
• Fry on medium heat until these get nice golden colors form all sides.
• After frying for about 3-4 minutes from one side flip the bhaji over and fry from another side as well.
• When the bhaji is fried well from both sides, take them out into a dish.
• Khekada bhaji are already.