Snacks are an integral part of our evening cup of chai and what better than recreating your favorite street food dishes at home? I made the classic onion fritters, that every Mumbaikar swears by. Ofcourse didn’t miss adding my own little touch of Beetroot 🙂 Trust me when I say it tastes better!
Beetroot Kanda Bhaji
Recipe by Gunjan SawhneyCourse: SnacksCuisine: IndianDifficulty: Medium
3 medium sized onions, sliced thinly (kanda)
2 cups gram flour
1 1/2 cup Beetroot puree
1 tsp olive oil
1 tsp Carom seeds
1 tsp Salt
1 tsp Red chilli powder
1 tsp Coriander powder
Vegetable oil, for deep frying
Slice the onions very thinly put them in a bowl.
Season them with olive oil, salt, red chilli powder, carom seeds and coriander powder. Mix all of it well using hands, ensuring all onion slices are marinated well.
Throw in the gram flour in the mixture and combine it well.
Now drain the water from the beetroot puree and add the solid pulp in this batter. Combine it well with the onions and gram flour, preferably using hands.
Let the mixture rest for 5 minutes, as onions might leave some water. Add some gram flour if you think it is too runny or moist. The trick to make the fritters crispy is to ensure there is no water content in the batter.
Now heat oil in a thick bottomed pan. Ensure that the oil is very hot before you start frying.
Next, take a roughly spoon size batter and put it in the oil. Fry the fritters or Kanda on medium flame and turn it over to cook on both sides using a spoon, to ensure it doesn’t break. Ensure that the oil is not too hot as it will burn the Kanda, while too less heated oil will make it soggy and non crispy.
Repeat this process for remaining batter.
Transfer it to a plate and dab extra oil using a tissue. Serve hot with tomato ketchup or mint dip on the side!