Best Crispy Kanda Bhaji Recipe: Secret Ingredient
Learn how to make perfectly Kurkurit Kanda Bhaji with this easy step-by-step guide. The secret to extra crunch lies in one special ingredient!
Ingredients
- Onions: 6 medium-sized sliced vertically and very thin.
- Salt: To taste essential for releasing moisture from onions.
- Carom Seeds Ova/Ajwain: ½ tsp (rubbed between palms).
- Red Chilli Powder: ½ tsp adjust for spice level.
- Turmeric Powder: ½ tsp.
- Coriander Seeds: 1 tsp crushed coarsely, not fine powder.
- Gram Flour Besan: ½ cup (or small bowl).
- Rice Flour: 1.5 tbsp The Secret Ingredient for crunch!.
- Fresh Coriander: A handful finely chopped.
- Oil: For deep frying.
Instructions
- Prep the Onions: Peel and slice the onions vertically. Make sure the slices are as thin as possible to ensure the Kanda Bhaji turns out crispy.
- Release Moisture: Add salt to the sliced onions and mix thoroughly by hand. Rub and squeeze the onions well so they release their natural water. This step is crucial because we will not add any extra water to the batter.
- Add Spices: Add the carom seeds (Ova), red chilli powder, turmeric powder, and coarsely crushed coriander seeds to the onion mixture. Mix well to coat the onions.
- Add Flours: Add the Gram Flour (Besan) and the secret ingredient—Rice Flour.
- Mix the Batter: Mix everything together by hand. Do not add water. The moisture released by the onions is enough to bind the flour.
- Final Touch: Add the chopped fresh coriander and give it a final mix. The batter should be thick and tight, not runny.
- Heat Oil: Heat oil in a pan on medium flame. The oil needs to be hot for the fritters to absorb less oil and crisp up quickly.
- Fry the Bhaji: Once the oil is hot, drop small portions of the batter into the oil. Do not shape them into round balls; drop them loosely (random shapes) to get that classic "crab-like" (Khekda) texture.
- Cook to Perfection: Fry on medium heat until they turn a deep golden brown. Stir occasionally for even cooking.
- Serve: Remove from oil and serve hot.