Kanda bhajji , the mumbaiite is no stranger to ‘kanda bhajia’. You must try it too! thinly-sliced onions are flavoured with spices and deep-fried in hot oil.During rains it is divine to have piping hot bhajiyas with equally hot tea..
2 cups thinly sliced onions
1 1/4 cups besan (bengal gram flour)
1/4 cup Rice flour.
1 1/2 tbsp whole Dhania (coriander) seeds , coarsely ground
2 tsp finely chopped green chillies(optional)
1 tsp grated Ginger
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1/4 cup finely chopped Coriander leaves
oil for deep-frying
Cut Onion verty thinly into slices.
Rub salt and keep aside,for 15 minutes.
Now add haldi powder,red chilli powder,dhania jeera powder,chopped green chilies and whole Dhania (coriander) seeds to the onion.
Combine all the ingredients in a bowl and mix well.
Now add rice flour and Besan.
Mix well till the besan coats the onions .
Sprinkle little water if required.
Heat the oil in a kadhai and drop spoonfuls of the onion mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides.
Repeat with the remaining batter to make more bhajjis. Drain on absorbent paper and serve immediately with imli chutney or tomato ketchup.
Happy Cooking !!!