Kanda Bhaji

Instructions

1. 1

   Prepare the Onions

   • Place the thinly sliced onions in a large mixing bowl.
   • Add the salt, mix well with your hands, and set aside for 10-15 minutes. This process, called maceration, draws out moisture from the onions, which is key for a crispy bhaji.
2. 2

   Create the Bhaji Mixture

   • After 15 minutes, you will see water released from the onions. Do not drain this water.
   • To the onions, add the besan, rice flour, chopped green chilies, coriander leaves, crushed ajwain, red chili powder, turmeric powder, and hing.
   • Using your hands, mix everything together thoroughly. The moisture from the onions should be enough to form a thick, coarse, and sticky batter that coats the onion strands. Avoid overmixing or kneading.
   • If the mixture feels excessively dry, add water 1 tablespoon at a time until it just comes together. The goal is a thick batter, not a runny one.
3. 3

   Heat the Oil

   • Pour the vegetable oil into a kadai or a deep, heavy-bottomed pan. Heat over medium-high flame.
   • To test if the oil is ready (around 175°C or 350°F), drop a small piece of the batter into it. If it sizzles and rises to the surface immediately without browning too fast, the oil is at the perfect temperature.
4. 4

   Fry the Bhajis

   • Carefully take small, irregular portions of the onion mixture and drop them into the hot oil. Do not shape them into perfect balls; the irregular shape helps them get crispier.
   • Fry in batches of 5-6 at a time to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 3-4 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
   • Maintain a consistent medium heat throughout the frying process.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried bhajis from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with green chutney, tomato ketchup, or alongside a cup of hot masala chai.