INGRADIENTS
Gram flour 150 gms.
Sliced onion 1¼ cup
Chopped green chili 1 tsp.
Chopped green coriander 1 tsp.
Cumin powder 1 tsp.
Oil for deep frying -
Salt As per taste
Sliced onion 1¼ cup
Chopped green chili 1 tsp.
Chopped green coriander 1 tsp.
Cumin powder 1 tsp.
Oil for deep frying -
Salt As per taste
METHOD
1. Apply salt to the sliced onions and keep aside for 10 minutes.
2. Mix all the remaining ingredients with the gram flour and add water to make a
thick batter.
3. Squeeze out excess water from the sliced onions and mix with the batter.
4. Heat oil in a Kadhai. Drop the batter with a spoon or with hand into moderate
hot oil. Deep fry until cooked and golden brown in color.
5. Remove from oil and keep on an absorbent paper or towel to remove excess
oil.
6. Serve hot with Mint chutney.
Note: For better results, take out bhajias when they are half done and press them
between your palms (remember these will be hot) and again deep fry until golden
brown and crisp.
Indian Food Guide: Recipes - Kanda Bhaji
2. Mix all the remaining ingredients with the gram flour and add water to make a
thick batter.
3. Squeeze out excess water from the sliced onions and mix with the batter.
4. Heat oil in a Kadhai. Drop the batter with a spoon or with hand into moderate
hot oil. Deep fry until cooked and golden brown in color.
5. Remove from oil and keep on an absorbent paper or towel to remove excess
oil.
6. Serve hot with Mint chutney.
Note: For better results, take out bhajias when they are half done and press them
between your palms (remember these will be hot) and again deep fry until golden
brown and crisp.
Indian Food Guide: Recipes - Kanda Bhaji
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