Kanda/ Khekda Bhaji

When life gives you bad weather, make khekda bhaji!!! Thats what I do. If you want to make the most of having to stay at home because of rain or snow, you better make these and I bet you will thank the weather Gods (and me!)

This is the only kind of Kanda bhaji I like, because if I have to eat fried food, it better be perfect. Khekda means crab, and these bhajis are called khekda because of their appearance. So here’s a perfect recipe for you! I assure you it will be crispy and not soggy or uncooked in the center..

You will need:

2 Large red onions – Thinly sliced (separate the flakes, after cutting)
Oil for frying
chickpea flour about 1/2 a cup
1 heaped Tbsp Rice flour
salt
chilli powder 1 tsp
asafetida (hing) 1/4 tsp
turmeric 1/2 tsp
a handful of cilantro leaves chopped
a pinch of Baking soda (NOT baking powder)
1 tsp finely chopped green chillies (optional)

Procedure:

• cut the onions
• Start heating the oil in a pan for frying
• To the onions, add salt, chilli powder, turmeric, hing, green chillies and cilantro and mix well.
• Let it stand for a couple of minutes – the mixture will get a little moist.
• Add baking soda and rice flour and Start adding chickpea flour, 1 spoon at a time and keep mixing.
• About 1/3-1/2 cup of of chickpea flour should fit in.
• The final mixture should not be too dry or too wet.
• DO NOT ADD WATER
• At this point, the oil should be hot. add a tablespoon of this hot oil into the bhaji mixture and mix.
• You are all set to fry!
• Drop chunks of the mixture into hot oil and fry on medium heat till golden- dark brown
• Transfer on a dish lined with kitchen towels and sprinkle with chaat masala when hot (optional)
• Serve hot with some fried green chillies and cilantro chutney