#crisy

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Maharashtrian Kanda Bhaji|Crispy Onion bhaji

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Kanda Bhaji is famous street style recipe which comes from Maharashtra cuisine. This recipe is prepared with gram flour (besan),onions, salt with some herbs & spices. This bhaji is prepared by mixing the thinly sliced onions with besan. It is spiced with red chilli powder and ajwain. Later the coated onion slices are deep fried in batches till it gets crisp golden brown. The recipe makes for crispy fritters having the texture of some onions caramelized from the outside.

Tips for making kanda bhaji

Frying temperature: Don’t fry on low flame or your pakoda will get soggy. When deep frying, always fry at medium flame and not very high flame. To check whether the oil is hot, put in a small mixture into the oil, if it comes up instantly then your oil is adequately hot.

To get crisp kanda bhaji, slice onions thinly and add less water in the batter. Read more.. 

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Kaandyachi Chatni / Onion Chutney

An accompaniment that you can relish as a main dish as well.

My daadi, naani or even my mom and other women in my family have always being more fond of the accompaniments than the main dishes. To be honest, they cannot eat their lunch and dinners without any accompaniments. Be it pickle, chutneys, koshimbir, or the famous ‘thecha’, they have to have one of these things on their plate. Over my…

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