Prep Time: 15 Min
– Onion – 5 – Salt – 1 tsp – Kashmiri Red Chili Powder – 1tsp – Chopped Green Chili – 2 to 3 – Asafoetida/Hing – 2 pinch – Carom Seed – 1/2 tsp – Gram flour – 3/4 cup – Rice flour – 2 tbsp – Chopped Coriander – Oil
Cook Time: 15 Min
To make the perfect Kanda Bhaji, take five medium-sized onions, cut both ends, and peel them.
Next step – cut the all onions into medium thin slices and transfer the onion into a bowl.
Next step – add 1 tsp of salt, 1 tsp of Kashmiri red chilli powder, and mix well. Next step – add 2-3 chopped green chillies, two pinches of asafoetida, 1/2 tsp of carom seeds, 2 tbsp of rice flour, and 3/4 cup of gram flour (in batches) and mix well.
Next step – add coriander and mix well. Next step – place a pan on flame, add oil for frying, and heat well.
Next step – add 1 tbsp of hot oil into the Bhaji mix and mix well. Next step – one by one, take small portions of Bhaji mix, drop into medium hot oil, and fry well.
After some seconds, turn the flame to high and fry well until golden & crispy.
After the Kanda Bhaji turns golden & crispy, transfer the Bhaji to a plate and fry the next batch. Now your perfect Kanda Bhaji is completely ready, and you can enjoy them.