Kanda Bhajji

Kanda bhajji is the most popular street food but is also found on the menu’s of most of the restaurants in Maharashtra as well as India but with different names.
It’s called bhajji in Maharashtra, pakora in north India & bonda in south India. There are many varieties in it.
Number of vegetables = Number of bhajji’s/ pakora/ bonda’s!
Aloo pakora(batata bhajji), kanda bhajji, palak pakora, egg pakora, eggplant pakora!just use your imagination be creative & you can have a platter full of variety of bhajji’s or pakora's.
Chaha aani batata bhajji is my favourite snack on a rainy day!

Rains- in India, have always meant unlimited joys to me, sparkling rainwater glazing our faces, jumping into puddles, playing in the rain, wet clothes,cold breezes …than a hot shower & then a strong desire to have something that is piping hot!! crunchy, munchy, steaming hot- chai & pakoras! With your favourite old melodies of hindi songs in the background! Oh I miss India so much .… though we get rain here all the year round its nothing compared to the romantic rains in india; )
Infact, garam garam chai & pakora is the favourite snack for many Indians & is always found in all college canteens in India. Today I am posting the recipe for kanda bhajji it's my hubby’s favourite pakora
Infact you can also serve these bhajji's /pakora's as appetizers! the important thing is to enjoy it!

Ingredients:

3 medium onions sliced thinly & lengthwise

3/4 - 1 cup chickpea flour (besan)

1/4 cup finely chopped coriander

1/2 tsp chili powder1/4 tsp turmeric

1 tsp rice flour(makes the bhajji more crispy)

salt to taste

2-3 pinches of sugar

Oil for deep-frying

Procedure:

• In a medium sized bowl mix onions & coriander .


• Sprinkle salt & sugar over it & keep aside for 10 minutes or till it starts leaving water.


• Now add chili powder, turmeric & rice flour.


• Do not add water. The water given out by the onion mixture is enough.


• Now add the besan only as much as to coat the onions.(I have just give the approximate quantity of besan that may be required) .Mix thoroughly.


• Heat oil in a pan .


• Gently drop small lumps of batter (approx.1tsp of batter) in hot oil. Be very careful when you do this!


• Deep fry on medium heat till the bhajji turns golden brown.Drain on paper towels & remove excess oil.


• Serve hot with your favourite chutney or tomato ketchup.