Maharashtrian Kanda Bhaji

Maharashtrian Kanda Bhaji are crispy onion fritters that are a popular snack or side dish in Maharashtra. Made with fresh onions and chickpea flour, these bhajis are perfect for enjoying with a cup of tea or as part of a festive meal.

Ingredients

• Onion - 200 grams, thinly sliced
• Chickpea flour (besan) - 100 grams
• Rice flour - 30 grams
• Green chili - 1, finely chopped
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Salt - 1 teaspoon (adjust to taste)
• Fresh coriander leaves - 2 tablespoons, chopped
• Water - as needed (about 2-3 tablespoons)
• Oil - for deep frying

Steps

1. In a large mixing bowl, combine the sliced onions, green chili, cumin seeds, turmeric powder, red chili powder, and salt.
2. Add the chickpea flour and rice flour to the onion mixture. Mix well until the onions are coated with the flour.
3. Gradually add water, a tablespoon at a time, mixing until the batter is thick and holds together but is not overly wet.
4. Stir in the chopped coriander leaves for added flavor.
5. Heat oil in a deep frying pan over medium heat.
6. Once the oil is hot, carefully drop spoonfuls of the onion batter into the oil, frying in batches to avoid overcrowding.
7. Fry the bhajis until they are golden brown and crispy, about 4-5 minutes. Turn them occasionally for even cooking.
8. Using a slotted spoon, remove the bhajis and drain on paper towels to remove excess oil.
9. Serve hot with green chutney or tomato ketchup.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Onions are rich in antioxidants and have anti-inflammatory properties.
• Chickpea flour is a good source of protein and fiber, aiding in digestion.

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