Kanda “khekda” bhaji
After months of heat in Pune summers, the first wild tropical rain comes down dramatically. Strong gusts of wind blow up the dust (sometimes roofs of houses too), then heavy showers often accompanied by rolling thunder and hailstones! Our penthouse flat had wide slanting windows in every room to look out onto the drama of waving trees and the dark, heavy sky with flashes of lightning. We watched all this up to the point it started to pelt down hail and rain, then ran out into the terrace to get drenched and take in the fragrance of the hot earth quenching its thirst. We danced wildly, and popped the cool icy hailstones in our mouths. Party time for me and my kids! When the rain had subsided in an hour or two, exhilarated and happy, we slipped into dry clothes and immediately set about making Kanda bhaji. Since the ones we make have thin crispy “onion feet” extending all around, we called it “khekda bhaji.” Khekda in Marathi is crab! Bhaji was made in small hot batches which we just sat around the kitchen and ate as they came out of the frying pan. Tomato ketchup was unmissable, as no one had the time to make a fresh chutney. We wanted them Now-Now! Do cook it once, and I assure you, no other bhaji will satisfy you hereafter!
1 tsp=5 ml/ 1 tbsp=15ml/ 1 cup= 225 ml
| 2 large onions- sliced in half, then vertically as thin as you can (important) | |
| 2 green chillies, slit in half vertically and chopped as fine as you can | |
| ½ tsp each: turmeric, chili powder and asafoetida | |
| 1 tbsp coriander seeds- roughly broken up in a mortar & pestle/ or with a rolling pin. | |
| 2 tbsp finely chopped coriander leaves (stalks included for flavour) | |
| ¾ tsp salt - don’t be tempted to reduce the salt | |
| 5-6 tbsp chickpea flour (Indian gram flour/ besan/ if possible) | |
| Oil for deep-frying & a deep-frying pan |
Kanda “khekda” bhaji After months of heat in Pune summers, the first wild tropical rain comes down dramatically. Strong gusts of wind blow up the dust (sometimes roofs of houses too), then heavy showers often accompanied by rolling thunder and hailstones! Our penthouse flat had wide slanting windows in every room to look out onto...
| 1. | In a wide bowl, mix all ingredients except the flour and oil. Use your hands to rub the onion and mix it with the ingredients. |
| 2. | Cover & let rest for 10-15 minutes, the onion will release its juices. Keep a bowl of water & a towel at hand, to rinse and dry your hand between frying batches. |
| 3. | Put the fry-pan on the heat with enough oil for deep-frying . |
| 4. | Divide onion mix in two, so that you mix 2 separate batches to get crispness to the last bhaji. (preferable if possible for crisper bhajis) |
| 5. | Add the flour one tablespoon at a time and use your hand to mix it in. |
| 6. | Add just enough flour so the onion and flour will just about bind together, and onions slivers are not balled up. (see photo) Add a teaspoon or two of water if needed, but not to make a batter! |
| 7. | Drop a tiny bit of onion into the hot oil to check the temperature, it should sizzle and rise to the top immediately. |
| 8. | Reduce heat to medium-high/ keep the heat constant. Too hot it burns the bhaji/ cooler it makes a soft & oily bhaji. |
| 9. | Pick a small 4-5 cm size onion mix and drop it into the oil. The bhaji should be sort of sticking in the middle with onion slivers all around as in the photo. |
| 10. | Fry one side then flip to fry the other till golden and the edges might become a bit darker. Remove to a plate lined with kitchen paper to drain off excess oil. |
| 11. | Finish frying the first batch then mix the flour into the second half, and repeat. |
| 12. | You will be eating as you go, a great bonding for the family in the kitchen, so I am not telling you how to serve, except a keep a squeezy bottle of tomato ketchup or Siracha/ chili sauce at hand! |
The flour should just about help the onion slivers stick to each other. No batter!
Thin slivers of onion crucial for the crispness+ ingredients .