Crispy Kanda Bhaji - perfect to enjoy with the onset of Fall !

 Khekda Kanda bhaji - are crispy pakoras of onion and not of khekda or crab as the name suggests . They are simple called khekda bhaji because of their appearance . 

Quantity - makes 10 crispy bhajis


Ingredients:

Onion = half of big or 1 medium size
Besan - 3 tbsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Red chilli powder - 2 tsp or as per spice
Haldi - one pinch
Salt - as per taste
Ajwain - 1/2 tsp (optional)
Peanut oil - for frying
Hot oil - 2 tbsp as mohan 

Procedure-

1. Cut onion vertically into thin slices and separate out every slice . Take these into a big bowl.
2. Next add all the dry spices and besan and mix well . Also add salt and keep it aside
3. In meanwhile keep oil for frying in a kadai . When it becomes hot , remove 2 tbsp of oil and add it to the onion mixture . Mix well with onions and spices . By now , onion must have left some water due to salt and so the mixture becomes slightly wet . Do not add any water to the mixture . This will not make the bhajis crispy .
4. Now take small chunks of onions and with your fingers try to turn them into an irregular ball/lump and drop this into the hot oil slowly from the sides . Fry them on medium high heat till it becomes slightly brown . Remove on a paper towel which will absorb any excess oil .
5. Fry rest of the bhajis in same way .
6. Now to make it crispy , you can do second fry of these bhajis . Fry them once again and let them get little more brown .This step is optional but will ensure bhajis becomes crispier . 


Relish hot with mint chutney or homemade ketchup and of course garam adrak wali chai :)

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