Kande Bhajji (Onion Fritters) Recipe by A Chef and A Mom
Cooking Instructions 7 mins 1 Add the gram flour/besan in a bowl 2 Add rice flour, red chilli powder, turmeric powder, ajwain, salt and baking soda. Mix well. 3 Add a little water at a time and make batter 4 The batter should neither be too thick nor too thin. It should have medium consistency. 5 Mix the batter well with the help of whisk for at least 4-5 minutes. 6 Now add the sliced onions and chopped coriander leaves 7 Mix so that the batter should get mixed well with onion. 8 Cover and rest it for about 15-20 minutes. 9 Heat up oil in a pan for deep frying. 10 Mix the batter using your palm/a big spoon well once again 11 Drop onions coated well with the batter in hot oil 12 Fry until they get a nice light brown colour and look crispy 13 Drain excess oil and put them on tissue paper for few minutes 14 Serve hot, crunchy kande bhajji with your evening cuppa! 1 Add the gram flour/besan in a bowl 1 Add the gram flour/besan in a bowl 2 Add rice flour, red chilli powder, turmeric powder, ajwain, salt and baking soda. Mix well. 2 Add rice flour, red chilli powder, turmeric powder, ajwain, salt and baking soda. Mix well. 3 Add a little water at a time and make batter 3 Add a little water at a time and make batter 4 The batter should neither be too thick nor too thin. It should have medium consistency. 4 The batter should neither be too thick nor too thin. It should have medium consistency. 5 Mix the batter well with the help of whisk for at least 4-5 minutes. 5 Mix the batter well with the help of whisk for at least 4-5 minutes. 6 Now add the sliced onions and chopped coriander leaves 6 Now add the sliced onions and chopped coriander leaves 7 Mix so that the batter should get mixed well with onion. 7 Mix so that the batter should get mixed well with onion. 8 Cover and rest it for about 15-20 minutes. 8 Cover and rest it for about 15-20 minutes. 9 Heat up oil in a pan for deep frying. 9 Heat up oil in a pan for deep frying. 10 Mix the batter using your palm/a big spoon well once again 10 Mix the batter using your palm/a big spoon well once again 11 Drop onions coated well with the batter in hot oil 11 Drop onions coated well with the batter in hot oil 12 Fry until they get a nice light brown colour and look crispy 12 Fry until they get a nice light brown colour and look crispy 13 Drain excess oil and put them on tissue paper for few minutes 13 Drain excess oil and put them on tissue paper for few minutes 14 Serve hot, crunchy kande bhajji with your evening cuppa! 14 Serve hot, crunchy kande bhajji with your evening cuppa! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sun Dried Tomato Pasta Green Basil Hummus Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free) Hiyayakko (Cold Tofu) Mike's 1970's Meatloaf Dinner Sun Dried Tomato Pasta Green Basil Hummus Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free) Hiyayakko (Cold Tofu) Mike's 1970's Meatloaf Dinner Mango Panna Kanda Poha Andhra style MasalaDosa with Lemon rice Banana peanut butter sandwich Andhra style Drumbstick sambhar French Toast Oatmeal Bhindi Masala Shahi zarda Andhra style Uddina vada and Idli served with sambhar Schezwan chicken Mango Panna Kanda Poha Andhra style MasalaDosa with Lemon rice Banana peanut butter sandwich Andhra style Drumbstick sambhar French Toast Oatmeal Bhindi Masala Shahi zarda Andhra style Uddina vada and Idli served with sambhar Schezwan chicken