KANDA BHAJJIS

The winds are blowing hard. The monsoon has just begun. It’s time to take out umbrellas and raincoats. It’s time to soak in rain. To sail your paper boats. To wear gum boots and splash water.  And it is also time for KANDA (onion) BHAJJIS. Rainfall and Kanda Bhajji are the dynamic duo. Nothing can be better than munching the hot bhajjiyas by your window and watching the rains pour.

Kanda Bhajji is a pretty easy thing to make and it doesn’t even take a lot of time. Not only in rainy season but they can be eaten as a snack anytime or as accompaniment with lunch and dinner.

INGREDIENTS:

·         4 thinly chopped –long cut large onions

·         1 tsp red chili powder

·         Salt to taste

·         1 cup gram flour(besan)

·          Cumin seeds (pinch)

·         Handful of finely chopped coriander leaves

·         Oil to deep fry

PROCEDURE:

·         Take chopped onions in a bowl. Add salt, red chili powder, cumin seeds, coriander leaves to the onions and mix well.

·         Add gram flour and mix again.

·         Heat oil in a pan.

·         Drop lumps of batter in hot oil and deep fry.

·         Remove them when golden brown.

·         Put them on tissue paper to absorb excess oil.

·         SERVE HOT!!!ENJOY!!!

TIP:  Avoid adding water to the batter because it prevents bhajjis from being crispy.