Onion fritters or kanda bhajji as they are fondly called are a famous fried dish in Maharashtra cuisine. Bhajjis can be made different kinds of vegetables; potatoes, onions, spinach, sweet peppers; to name a few. The foundation of any bhajji is the same, cubed vegetables are soaked in lentil flour spiced batter and fried to perfection! While growing up in Mumbai, my mom made bhajjis often during monsoons. There is something very soothing about drinking hot tea and eating hot fritters while the rain is drumming on the tin roof, while gossiping about anything and everything with friends and family. Here is a recipe for hot, perfect onion bhajjis.
Difficulty level: Moderate
Cuisine: Indian-Gujarati, Maharashtrian
- 2 medium sized onions
- 6-7 tablespoons channa atta (chickpea flour)
- 1 tablespoon red chilli powder
- 1 tablespoon coriander-cumin powder
- ½ tablespoon ajowain seeds
- A pinch of turmeric powder
- A pinch of hing (asafetida)
- Salt to taste
- Oil for frying
- Cut onions length wise and add them to a deep container. Add chickpea flour and all the spices including the salt to the onions. Stir it well with hands.
- Sprinkle little water on the onions and keep this mixture aside for about half an hour.
- The onions will release water because of the salt and will thicken the flour. The batter is now ready to be fried.
- Heat oil in the frying pan, add lumps of onions to the hot oil to fry. Fry it until the fritters turn dark brown, then remove it and put on a paper napkin to blot out the extra oil.
- Enjoy with chutney or hot tea!
- These fritters are fried like any other fritters which means you have to be careful with hot oil and wet material.
- If not comfortable with oil, take it slow and turn the stove to low flame while adding fritters to the hot oil.