कधी खाल्ली नसेल इतकी कुरकुरीत कांदाभजी | Kanda Bhaji | Cripy Onion Pakora
Hello Welcome to Marathi Kitchen. This is a speciality during the monsoon season. Kanda bhaji, ( onion fritters ), is today's recipe. I will also be giving some tips to make sure that the fritters are very crispy way before I had put up a video of this dish, and I had received a great response just that the sound recording quality was not proper in the old video, since we Were new at this, that is why, this year, I am bringing this recipe again.
Take 3 medium-sized onions, peel them slice them thin and vertically remove the middle root part. Removing this root part ensures that the onion spreads out nicely when we slice them. The cut pieces won't, be stuck to each other slice as much vertical and thin pieces, as you can with the knife.
Since these are onion fritters, we obviously need a lot of onion. You can see how spread out and separate these pieces are. Put these in a bowl, add some salt to taste, 1/4th spoon of turmeric powder according to the preference of spiciness, I am adding some bedgi chilly powder, rub 1 tablespoon of ova or carom seeds between your hands and add it.
The rubbing enhances it's flavour in the fritter mix. Everything very properly separate out each slices of the onion separating these pieces is very necessary to make the fritters crispy. So do it very carefully and properly rub the powders really well to the onion pieces, it would help the onion to lose water quickly.
Can you see how spread out these slices look now cover it and keep it like that for not more than 5-7 minutes? Don't, keep it for a long time, because the onion will soften till then after 5 minutes the onion has lost some water and the mixture looks wet.
Sometimes it loses more water, even if it does not lose a lot of water. It still will look wet like this. Now we will add besan or gram flour as much as it fits don't, add a lot of besan at once, but little by little time to time.
At the start, I have added half a cup of besan. You can use readymade, besan or besan made by crushing the harbara dal in a flour mill nearby. Just that don't use a very old besan flour for this dish mix.
Everything evenly you can see that the onion is still looking more than besan. More besan will fit. 1/4Th cup of besan should be added, not much, but only 1-2 spoons of water is to be added in the mixture.
The besan shouldn't stay too dry. You can add a spoon of rice flour if you want, but that's optional. Just the besan will also make very crispy onion fritters. According to your preference of spiciness, add 1 diagonally cut chilly pieces if it has become watery or too much wet.
The mixture sticks together and the fritters become soft, so make sure the water isn't too much. It should be just enough to make the besan wet. You should be able to see the separate pieces of the onions like this.
I have kept the oil to heat to make the fritters now pour 1 spoon of the hot oil in this mixture. Lastly, before frying the fritters add a pinch of edible soda in the mixture too much edible, soda too disturbs the mixture in the oil mix.
Everything properly soda should be evenly mixed in the mixture. This mixture for fritters should not be too thick/dry or too thin/wet, but should be just enough wet. Also the besan shouldn't, be too much.
You should be able to see the separate onion slices among the besan when the oil is well-heated lower. The flame pour the mixture in the oil in a way that the onion slices would stay separate. Don't press a lot while picking up a ball of the mixture, pick up and put the mixture in the oil with a very gentle hand, to make sure the onion slices stay separate.
Another important step to make the fritters very crispy is that you must fry them on medium to low flame. Only if you keep the flame high, like you, do for other kinds of fritters, the onion becomes red quickly and the fritters become soft, so keep the flame low till the fritters are frying check.
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Traditional recipes vegetarian, as well as non-vegetarian recipes and recipes from different cities brought here just for you, take out the fritters when they look golden brown, like this remember, to put the mixture in the oil in this gentle way.
Separating the onion slices, the separate onion gets fried real crisp and remember to fry it on a low flame. Do let me know your thoughts about this crispy onion fritters recipe and the interesting tips by commenting below don't forget to like and share.
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