Kanda Bhaji Pav

Instructions

1. 1

   Prepare the Onion Base

   • In a large mixing bowl, combine the thinly sliced onions and 1.5 tsp of salt.
   • Using your hands, rub the salt into the onions and press them firmly for about 2-3 minutes. This helps release their natural moisture.
   • Set the bowl aside for 10-15 minutes. The onions will become limp and release a significant amount of water.
2. 2

   Create the Bhaji Batter

   • To the salted onions, add the besan, rice flour, red chili powder, turmeric powder, ajwain (crushed between your palms), and hing.
   • Add the finely chopped green chilies and coriander leaves.
   • Mix everything thoroughly with your hands. Do not add any water initially. The moisture from the onions should be sufficient to form a thick, coarse batter that just coats the onion slices.
   • If the mixture feels excessively dry, add water 1 tablespoon at a time until it just comes together. The batter should be thick, not runny.
3. 3

   Deep Fry the Kanda Bhaji

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat, aiming for a temperature of 175-180°C (350°F).
   • To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.
   • Carefully drop small, rustic portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches.
   • Fry for 4-5 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
   • Using a slotted spoon, remove the bhajis from the oil and let them drain on a wire rack or paper towels to remove excess oil.
4. 4

   Assemble the Kanda Bhaji Pav

   • Take a pav and slice it horizontally through the middle, but not all the way through, leaving one side connected like a hinge.
   • Generously spread the dry garlic chutney on the inner top half of the pav.
   • Spread the green chutney on the inner bottom half.
   • Place 2-3 hot, crispy kanda bhajis inside the pav.
   • Gently press the pav together and serve immediately with a fried green chili on the side, if desired.