When it rains, the first snack that comes to every Mumbaikar's mind is Onion Fritters or Kanda Bhaji. During my childhood days, we used to prepare Kanda Bhaji on the day of 'Kande Navami' (also known as 'Gatari Amavasya' nowadays), a day prior to the beginning of Chaturmaas (Four auspicious months as per Hindu Calendar).
Kanda Bhaji is also a popular Street food and it is very simple to make at home also.
Approx. Time: 30 minutes
Ingredients:
2 large Onions
7 to 8 chopped Curry leaves
Salt to taste
1/2 tspn lemon juice
1/4 tspn Ginger paste
1/2 tspn Turmeric powder
2 tspn Red chili powder
1/4 tspn Asafoetida
4-5 tbspns Gram Flour (Besan)
1/4 cup Coriander leaves
1 tbspn Rice Flour
1 tspn Hot Oil (For Moan)
Oil for deep frying
Method:
Chop the Onions in julienne form. Marinate the Onions by adding Salt, Lemon juice, Ginger paste, Turmeric powder, Red chili powder, Asafoetida and chopped Curry leaves. Set it aside for approximately 25-30 minutes. During the marination period, the onion releases moisture.
Now add chopped Coriander leaves, Rice flour and Gram flour (Besan) and mix gently. Ensure that the water contents released are absorbed by the flour. Now heat the oil in a frying pan. Add a teaspoon of hot Oil in the Fritter mixture. Check and adjust the seasoning. Drop small lemon sized balls of the batter into the hot oil. Fry till it is golden brown in colour on medium flame. Drain the excess oil on absorbent paper.
Serve hot with Green Chutney or Garlic Chutney or fried green chillies and chopped Onion.
Notes:
1. The onions should be finely chopped otherwise it may remain under-cooked after frying.
2. Do not to add any extra water to the marinate. The batter should be made only by using the moisture released by the Onions.
3. Do not add excess amount of flour as it will give the fritters a floury taste and reduces the crispiness.
4. You may add roasted peeled coarsely crushed peanuts before frying. This adds crunch to the fritters.
Stepwise Pictures:
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