Serves: 4
This would have to be my favourite type of bhajji/pakora/fritter. Coming from a Maharashtrian family, these bhajjis are made regularly in my house, especially when there are no vegetables left in the fridge! There is nothing better on a cold and rainy day than to sit indoors next to a heater eating hot kanda bhajji and tea! It’s one of the most comforting combinations. Kanda bhajji is really simple to whip up as well as quick, so it’s perfect when unexpected guests drop by. They are also a good side to any Indian meal, or simply sandwiched in between 2 slices of bread with tomato sauce. I recently tasted some Burger King ‘Onion rings’ while in transit in Singapore. Despite having a similar concept, they were they blandest tasting onion fritters to my tastebuds! And why wouldn’t they be, after being accustomed to this spicy Indian version all my life!
The besan [chickpea] batter used can be used to make fritters from any vegetable possible; onion, cauliflower and potato being most commonly used.
Ingredients:
2 Large onions, halved from root to top and sliced thinly
1 cup chickpea flour (besan)
1 tsp ginger garlic paste
1 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
1 tsp cumin seeds
½ tsp ajwain (not essential)
Pinch asafoetida
1 tsp cumin seeds
½ tsp ajwain (not essential)
Pinch asafoetida
Salt to taste
Oil for deep frying
Method:
1. After slicing the onions vertically and thinly, mix them in salt and leave for 10-15 minutes. This draws out the water from the onions and allows them to become soft enough to come together with the batter mix.
2. Add besan and spices to the onions. Add a little water at a time to make a thick batter. The batter should not be too thick or too runny. If too runny, the fritters won’t form, and if too thick, they will taste too doughy.
2. Add besan and spices to the onions. Add a little water at a time to make a thick batter. The batter should not be too thick or too runny. If too runny, the fritters won’t form, and if too thick, they will taste too doughy.
3. Heat oil in a wok and add teaspoons of batter into the oil. I usually use two teaspoons; take a dollop of batter into one, and use the other to slide the mixture into the oil.
4. Fry on a low heat till bhajjis are golden. [The oil should not be too hot or too cool…if its too hot, the fritters will burn [and you will get bitter fritters]; if cold, they will absorb a lot of oil. I first heat the oil until boiling, and then turn the flame right down so that it’s only just boiling. This means that the bhajjis will cook slowly but completely, and remain moist.
5. Drain well on paper towels and serve hot with tomato sauce/ chutney of your choice.
The two other variations use the same principles as above. If you are using potatoes, its essential to slice them in rounds as thinly as possible as they will only be in the oil for 3-4 minutes and need to completely cook in this time. You can also try boiling the potatoes first. Boil a couple of potatoes in water until they are just cooked. Slice them thickly [approximately 0.5 cm thick], dip them into the batter and fry like above. Both these types taste great.
Cauliflower bhajjis are also quite common. Cut half a small head of cauliflower into small florets [2cm diameter], dip into batter and fry. These may take a few minutes longer to cook depending on the size of the floret.
4. Fry on a low heat till bhajjis are golden. [The oil should not be too hot or too cool…if its too hot, the fritters will burn [and you will get bitter fritters]; if cold, they will absorb a lot of oil. I first heat the oil until boiling, and then turn the flame right down so that it’s only just boiling. This means that the bhajjis will cook slowly but completely, and remain moist.
5. Drain well on paper towels and serve hot with tomato sauce/ chutney of your choice.
The two other variations use the same principles as above. If you are using potatoes, its essential to slice them in rounds as thinly as possible as they will only be in the oil for 3-4 minutes and need to completely cook in this time. You can also try boiling the potatoes first. Boil a couple of potatoes in water until they are just cooked. Slice them thickly [approximately 0.5 cm thick], dip them into the batter and fry like above. Both these types taste great.
Cauliflower bhajjis are also quite common. Cut half a small head of cauliflower into small florets [2cm diameter], dip into batter and fry. These may take a few minutes longer to cook depending on the size of the floret.
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