Chomp And Cheers: Monsoon Special – Crunchy Kanda-Bhajia

The monsoons are here… Make the most of the season with the perfect Crunchy Kanda-Bhajia with yummy, tangy Mint-Chutney.


Ingredients: Medium sized Onions – 2 (finely sliced); Main Mix: [Gram (chana) Flour – ½ cup; Rice Flour – 2 Tbsp.; Ginger – grated – 1 Tsp.; Green Chilly – 3, deseeded and finely chopped; Curry leaves – 5, finely chopped; Red Chilli Powder – ½ Tsp.; Baking Soda (soda bi-carb) – 1 pinch; Coriander – 2 tbsp, finely chopped]; Oil – for deep frying; Salt – to taste; Chat Masala Power – for garnish.

Method: Take the sliced onion in a bowl. Add the main mix ingredients mentioned in []. Mix well using spoon and keep aside for 15-20 minutes. DO NOT ADD WATER –  the water released from the sliced onion will be good enough to make the batter. If required, only then add 2-4 teaspoons of water. Heat oil in a deep pan over medium flame. Check if oil is sufficiently heated by dropping a pinch of the batter in hot oil – if it rises to the surface immediately, then the oil is ready for frying. Make small portions of mixture in the hand and gently drop 4-5 fritters in the oil and deep fry until golden brown. Stir occasionally so they cook evenly. Remove with sieved ladle and place on paper towel to absorb excessive oil. Imp: Do not fry over low flame – they will not turn crispy. For variation, you can also use chopped potato and/or other vegetables of your choice.


Ingredients: Mint Leaves – ½ cup; Coriander leaves – ½ cup; Hung Curd – 200 gms, beaten; Peanuts – 15-20; Green Chillies – 3; Garlic – 4 cloves; Cumin seeds – ¼ tsp., roasted; Salt – 1 Tsp; Sugar – ½ tsp; Cooking Oil – 1 tsp.

Method: In a grinder jar, blend to a fine paste all the above ingredients. Your chutney is ready!

Leave a Reply