Kanda Bhaji ( Onion bhajias )

No words can describe the happiness one gets from consuming a hot plate of bhaji and a cup of hot elaichi chai on a rainy evening. Its been raining heavily in Florida and I can think of nothing to make but "Kanda bhaji". As a kid I grew up in Khadki in Pune where my grandfather used to bring hot onion bhajias from the road side vendors mostly every evening. The taste of these bhajias still lingers in my mouth and I have not had any like those after I left that place. The all time favourite bhajias are just what you want on a rainy evening.....

Ingredients :

2 large onions slices thinly
Salt to taste
1/2 tsp. turmeric powder
1 tsp. chilli powder ( less or more according to taste )
1 tsp. Dhania - jeera powder
1/2 tsp. ajwain ( carom seeds )
besan ( chickpea flour ) as required

Method :

1. Apply salt and turmeric to the sliced onion and keep aside for 15 - 20 mins. ( the onion along with salt will give out moisture enough to make the batter for bhajia )

2. Next mix in the chilli powder, dhania-jeera powder, ajwain and add besan little by little till the slices of onion can be held together to form bhajia.

3. Deep fry spoonfuls of bhajia in moderate hot oil till golden brown in colour and serve hot with choice of sauce or chutney or just a cup of tea.


Krishnaarpanam