Kanda Bhaji

Kanda Bhaji is a traditional Indian onion fritter, seasoned with spices and chickpea flour, offering a crispy and savory delight. Perfect for breakfast or a snack, these vegan fritters are both satisfying and full of flavor.

Ingredients

• Onion - 200 grams, thinly sliced
• Chickpea flour (besan) - 100 grams
• Rice flour - 30 grams
• Turmeric powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Ajwain (carom seeds) - 1/2 teaspoon
• Salt - 1 teaspoon, or to taste
• Fresh coriander leaves - 2 tablespoons, chopped
• Water - as needed
• Oil - for frying

Steps

1. In a mixing bowl, combine the sliced onions with salt and let them sit for about 10 minutes to release moisture.
2. Add the chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, ajwain, and chopped coriander leaves to the onions.
3. Mix well, adding a little water if necessary to form a thick batter that coats the onions without being runny.
4. Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
5. Using your hands or a spoon, drop small portions of the batter-coated onion mixture into the hot oil, frying in batches to avoid overcrowding.
6. Fry until the bhajis are golden brown and crispy, about 4-5 minutes per batch. Remove them using a slotted spoon and drain on paper towels.
7. Serve hot with green chutney or ketchup.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in protein and fiber from chickpea flour, promoting satiety and digestive health.
• Contains spices like cumin and turmeric which have anti-inflammatory properties.

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