Aloha, foodies! A little late for an update, but worth it.
It's raining like crazy lately, and trust me - nothing beats Kaanda Bhajiya to bring a smile on your face on a rainy afternoon!
Make these hot and spicy - they're easy to make a super delicious to eat!
Ingredients (to make about 25 fritters):
2 Large Red Onions - Coarsely Chopped Long (See pics).
2-3 Finely Chopped Green Chillies.
1 Table Spoon Dhaniya - Whole Coriander Seeds.
1 Tea Spoon Jeera - Cumin Seeds.
1/2 Cup pre-soaked Chana - Split Bengal Gram.
1 Cup Besan - Bengal Gram Flour.
1/2 Cup Rice Flour (adds a nice crispy touch to your bhajiyas - my secret!).
1/2 Tea Spoon Red Chilly Powder, Hing (asafoetida) and Haldi (turmeric powder).
1/2 Table Spoon Salt or as per taste.
About 2-3 Table Spoons of Water to mix the ingredients well.
Oil to fry.
Preparation:
Make these hot and spicy - they're easy to make a super delicious to eat!
Ingredients (to make about 25 fritters):
2 Large Red Onions - Coarsely Chopped Long (See pics).
2-3 Finely Chopped Green Chillies.
1 Table Spoon Dhaniya - Whole Coriander Seeds.
1 Tea Spoon Jeera - Cumin Seeds.
1/2 Cup pre-soaked Chana - Split Bengal Gram.
1 Cup Besan - Bengal Gram Flour.
1/2 Cup Rice Flour (adds a nice crispy touch to your bhajiyas - my secret!).
1/2 Tea Spoon Red Chilly Powder, Hing (asafoetida) and Haldi (turmeric powder).
1/2 Table Spoon Salt or as per taste.
About 2-3 Table Spoons of Water to mix the ingredients well.
Oil to fry.
Preparation:- Mix all the dry ingredients well in a preferably deep and large vessel.
- Add water spoon by spoon to mix things well - don't make things messy or too thin. There has to be minimum flour just to bind things together - you need to enjoy the onion, not the batter!
- Get your oil real hot and ready for deep frying.
- Take a table spoon sized portion of dough and deep fry in oil till they're real brown and crispy.
- Dry the fritters on paper towels and serve hot with green mint chutney or ketchup.
