Ingredients
Kandha bhajiya
- 5 medium onions
- salt to taste
- 1 teaspoon red chilli powder
- ¼ teaspoon haldi/turmeric powder
- 1 teaspoon amchoor/dry mango powder
- ¼ teaspoon garam masala
- 1 pinch asafetida
- 1 teaspoon ajwain/ carrom seeds
- 2 green chillies, finely chopped
- 1 inch ginger, finely chopped
- 2 tablespoons fresh coriander
- 1 cup besan/gram flour
- water if required
- oil for frying
Green Chutney
- 1 cup fresh coriander
- 8-10 mint leaves
- 1 small onion
- 1 inch ginger
- 1 green chilli
- ½ lemon
- salt to taste
- water as required
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/33QpXds
- High Power Mixer Grinder: https://amzn.to/2GVmyRI
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
Kandha bhajiya
- To make the kandha bhajiya, cut the onion into two halves from the centre and then slice them. Make sure the slices are not very thick nor thin. Once done, separate all the layers.
- In a large bowl add the sliced onions along with salt, red chilli powder, turmeric powder, amchoor powder, garam masala, asafetida, carom seeds, chopped green chillies, ginger and fresh coriander and mix well. Rub all the ingredients together and after a minute the onions will release some moisture.
- Now gradually add the gram flour in small batches and mix well. Add a few drops of water if needed. The kandha bhajiya batter is ready.
- In a kadai add oil and once the oil turns medium hot, take small portions of the kandha bhajiya mixture and drop it into the oil. Fry on medium heat for 4-5 minutes or until it gets a nice golden brown colour and a crispy texture.
- Serve hot with the green chutney.
Green Chutney
- In a mixer grinder add all the ingredients and grind till it gets a smooth texture. Add some water if needed. The chatpati green chutney is ready.
Recipe Notes
- Do not add lot of water or gram flour in the batter else the kandha bhajiyas will not turn crispy.
- Do not fry on low heat else the bhajiyas will soak oil.
- Do not fry on high heat, else they will remain uncooked form the inside.
