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    Home » Appetizers

    Published: Sep 29, 2014 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Kanda Bhajji: Crispy Onion Fritters

    No Mumbaiite is a stranger to the famous Mumbai street food, Kanda Bhajji. Enjoy this delicacy straight out of the wok from a roadside vendor when it is pouring, or relish it at home with spicy green chutney and a cup of hot Masala Chai, Kanda Bhajji is always wonderful! 

    Try out this recipe of making it at home, almost as good as the one we eat from the roadside vendor.

    Ingredients

    Red Onions, 2 large

    Chickpea Flour 1 cup

    Corn Flour ½ cup

    Red Chilli Powder

    Asafoetida

    Turmeric Powder

    Dhania Jeera Powder

    Salt

    Oil to fry

    Method

    Peel and slice the Onions into thin julienne. Add salt, turmeric powder, asafoetida, dhania jeera powder, red chilli powder and mix well. Rub in the masalas into the onions and let it rest for ten minutes.

    Heat oil in a wok. Once the masalas are absorbed into the onions, divide the onions into small parts. In one part add in some chickpea flour and corn flour and mix well. Fry small parts of the flour coated onions till they are golden brown. Remove from oil and remove excess oil on a kitchen towel.

    Serve hot with Green Chutney and Masala Chai. Enjoy as Bhajji Pav, stuffing the Kanda Bhajji between a sliced Pav and serve with Spicy Garlic Chutney.

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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