Hot & fresh kanda bhaji 🌰

 Here's a simple and tasty Kanda Bhaji (Onion Pakora) recipe — a popular Maharashtrian snack, especially during the monsoon!

🌰 Kanda Bhaji Recipe (Onion Fritters)

📝 Ingredients:

2 large onions (thinly sliced)

1 cup besan (gram flour/chickpea flour)

2 tbsp rice flour (for extra crispiness)

2–3 green chilies (finely chopped)

1 tbsp ginger (grated)

A handful of coriander leaves (chopped)

A few curry leaves (optional, chopped)

1 tsp ajwain (carom seeds) or cumin seeds

½ tsp turmeric powder

½ tsp red chili powder (adjust to taste)

Salt to taste

Oil for deep frying

🍳 Instructions:

1. Prepare the Onions:

Slice onions very thin.

Add salt and mix well. Let it sit for 10 minutes — it helps release water.

2. Make the Batter:

To the onions, add green chilies, ginger, coriander, curry leaves, and spices.

Add besan and rice flour gradually. Mix using hands — avoid adding water unless needed. The onion moisture is usually enough to bind.

The batter should be thick and cling to onions — not like a flowing batter.

3. Fry the Bhajis:

Heat oil in a kadai/pan for deep frying.

Once hot, reduce to medium heat.

Drop small portions of the onion mixture using your fingers or a spoon.

Fry until golden brown and crisp, turning occasionally.

4. Drain & Serve:

Drain on a paper towel.

Serve hot with green chutney, tamarind chutney, or ketchup.