To make kanda bhaji that turns out crispy, here’s a method that might help you. First off, let’s focus on getting the texture right. It might seem counterintuitive, but avoiding excess water when mixing the onions and flour is key to achieving that perfect crunch.
Start by thinly slicing your onions; the thinner you slice them, the more evenly they’ll cook. After that, sprinkle salt over the onions and let them sit for 10-15 minutes. This helps draw out moisture from the onions, which you can gently squeeze out. Important to squeeze well, as excess moisture will make the bhajis soggy.
For the batter, start with smaller amount of chickpea flour (besan) than you might think necessary. Begin with around one cup for 2-3 onions. Add a few tablespoons of rice flour; it enhances crunchiness. Introduce minimal water, a few spoonfuls at most. The mixture should be just wet enough to hold together when you form small fritters.
Seasoning is also essential but can be subtle to ensure it enhances rather than overwhelms. Add turmeric, a pinch of ajwain (carom seeds), some red chili powder, and a touch of hing (asafoetida). You can also toss in some chopped green chilies for heat. Finely chopped fresh coriander helps to balance flavors and adds a fresh note.
For frying, make ensure the oil is hot enough—test with a small droplet of batter. It should sizzle and rise to the top quickly. Fry in small batches on medium heat so the batter cooks through without absorbing too much oil. Once golden and crispy, remove and drain excess oil on paper towels.
Avoid crowding the pan, as it drops the oil temperature, leading to grease-enriched bhajis. And yes, using fresh onions is advantageous for flavor, but manageable even if you can’t find the best ones. Give these tips a try and see if they make a difference in your next batch!
