Written Recipe for Kanda bhaji
Prep time: 10 min
Cooking time: 10 min
For crispy kanda bhajis
• Onions 6-7 medium size
• Ginger garlic paste 1 tbsp
• Green chillies 3-4 nos. (chopped)
• Fresh coriander leaves 2 tbsp (chopped)
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder ½ tsp
• Ajwain (carom seeds) 1 tsp
• Amchur powder (mango powder) 1 tsp
• Garam masala a pinch
• Lemon juice 1 tsp
• Black salt a pinch
• Salt to taste
• Besan (gram flour) 1 & 3/4th cup
• Corn flour 3/4th cup + 1 tbsp
• Oil for frying
• Peel & wash the onions. Now cut them into two halves. Remove the stem of the onion, by doing this the layers of the onion will separate easily. Separate the layers of the onions.
• Now add ginger garlic paste, green chillies, fresh coriander, red chilli powder, coriander powder, turmeric powder, ajwain, amchur powder, garam masala & lemon juice. Do not add the salt along with the spices as the onions will start losing a lot of moisture.
• Mix It really well, by the time you can set oil in a wok for frying on high heat before doing the next step so that the oil is hot enough by the time the bhaji mixture is ready to be fried.
• Add a pinch of black salt for that extra kick & salt to taste, mix the mixture well and allow it to rest for just about 2 minutes. Do not squeeze the onion just apply the salt well. This will let us make the bhajis without adding any water.
• Add the besan and cornflour in three batches, mix the mixture while coating the onions with the flours. The idea is to just coat the onions with the flours & not to make a dipping batter. The quantities of the flours will depend upon the moisture content in your onions so adjust the quantities as required. You can replace the corn flour with rice flour but add half the amount of rice instead of corn flour and increase the besan.
• The amount of addition of flour depends on the moisture content in the onions, just ensure you coat the onions and not end up making a batter.
• Dip your fingers in water so the batter doesn’t stick while dropping it in the oil, it is not necessary to shape the bhajji, any random shape will do, but make sure you flatten the mixture lightly and drop them in hot oil.
• The oil should be around 175-185°C, I know that most of us cannot measure it, but make sure the oil should be hot enough, just before you add the bhajis, lower the flame to medium. Once the bhajis are all added and do not touch the bhajis until the outer covering is set. Otherwise the bhajis will disintegrate in the oil. Now increase the flame a little and fry them slowly until crisp & golden brown.
• Remove on an absorbent paper and serve hot and crispy along with the spicy garlic chutney, you can also pair these up with your favourite dip.
For spicy garlic
Total time: 10 min
• Degi red chillies 15 – 20 nos.
• Onions 1/4th cup (sliced)
• Garlic 12 – 15 cloves
• Green chillies 3 – 4 nos.
• Fresh coconut 3/4th cup (grated)
• Black pepper powder a pinch
• Jeera powder (cumin powder) 1 tsp
• Black salt 1/4th tsp
• Salt 1 tsp
• Imli (Tamarind) 1 tbsp
• Water as required
• Set a pan on medium heat, add the whole red chillies and dry roast it for 2-3 minutes.
• Transfer the roasted chillies to the grinding jar, further add onions, garlic, green chillies, fresh coconut, black pepper powder and salt, jeera powder, black salt and imli, grind to make a fine chutney, and add water as required, make sure the texture is not too runny or too thick.
• You can adjust the quantity of red chillies and green chillies in the chutney as per your preference.
• Your spicy coconut chutney is ready to be served, you can store them in an airtight container and refrigerate it until next day for the same spicy and tangy taste.
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