Kanda Bhaji

• Onions (thinly sliced)
• 1 tsp Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Haldi ( Turmeric powder )
• Salt to taste
• 1-2 Green Chillies (finely chopped)
• 1/4 tsp Ajwain (carom seeds)
• 1/2 tsp Jeera (cumin seeds)
• Fresh Coriander (chopped)
• Aazol’s Multigrain Atta
• Water as required
• 1/4 tsp Baking Soda

Method:

1. Prepare the Bhaji Batter:

In a large mixing bowl, add thinly sliced onions and sprinkle a pinch of salt.

Let them sit for a few minutes to release moisture.

Add red chilli powder, garam masala, haldi, green chillies, ajwain, jeera, and fresh coriander to the onions. Mix well.

Aazol’s Multigrain Atta to the bowl and combine thoroughly with the onion mixture.

2. Add Water and Baking Soda:

Gradually add water to the mixture to form a thick, sticky batter. Ensure the batter coats the onions well.

Just before frying, mix in the baking soda to make the bhaji light and fluffy.

3. Fry the Bhaji:

Heat oil in a deep pan or kadhai over medium heat.

Drop spoonfuls of the batter into the hot oil and fry until golden brown, turning occasionally for even cooking.

Remove the bhaji onto a plate lined with kitchen paper to drain excess oil.

4. Serve Hot:

Enjoy the crispy Kanda Bhaji with green chutney, tamarind chutney, or a steaming cup of chai.

Tips:

Crispier Bhaji: Use cold water for the batter to get extra crispy bhaji.

Enhance Flavour: Add a pinch of Aazol’s Ghati Masala for an extra flavour kick.

Serving Suggestion: Pair with a sprinkle of Aazol’s Solapuri Peanut Chutney for a unique twist.

Relish the goodness of multigrain in this traditional snack with Aazol’s Multigrain Atta.