Kanda bhaji
Kanda bhaji, from above
VegVeganMaharashtra

Kanda bhaji

Thin onion slices in spiced besan, fried into a crunchy tangle. Monsoon on a plate.

25 minTime
8 gProtein each
mediumSpice
The monsoon ritual2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
313kcalsame
8 gproteinsame
6 gfibresame
25minutessame

Kanda bhaji, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Onion3 large, thinly sliced
Besan (chickpea flour, gram flour)1 cup
Rice flour2 tbsp
Green chilli2, chopped
Ajwain (carom seeds)½ tsp
Red chilli powder (indian red chili powder)1 tsp
Turmeric (ground turmeric)¼ tsp
Coriander leaves (cilantro)a handful
Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed
Saltto taste

Method

5 steps
  1. 1Separate the onion slices and rub them with salt and chilli. Rest 10 minutes.
  2. 2Add besan, rice flour and spices to the onions and mix. Add water only if needed, a spoon at a time.
  3. 3Heat the oil on medium. Test with a drop of batter.
  4. 4Dip, coat and fry a few at a time, turning once.
  5. 5Drain and serve with green chutney, fried chillies and chai.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Kanda bhaji: a bread or rice, a side, something to drink and something sweet.

On the side Methichi bhaji20 min
On the side Batatyachi bhaji20 min
To drink Kokum sharbat25 min
To drink Falooda25 min
Something sweet Puran poli90 min
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