I rarely find my frying pan, cause i bury it deep inside... i see it rarely, not that Im calorie conscious, (i'm sure the people who have seen me know that fact by now), but it's just that, the minute the oil is in the frying pan, i for sure know that the next couple of days, is all about Crunch, Crunch and Crunch... but when I think of Kanda bajji's (atleast remember the ones that are served in Singhagad, pune), I dive deep and hunt for my Kadhai, and definitely if there is some Baarish around.
So Kanda (onion) Bajji's are kinda easy to make, doesn't take you more than 5 minutes to get your basics ready.
3-4 Medium Sized onion, cut lengthwise and real fine.
Chilli powder as per taste
Coriander powder - little
salt
1 spoon rice flour
Besan/Gram Flour
Once you slice the onions lengthwise, take them in a bowl, add salt and start crushing them with your hands. With this, the juices within the onion kinda ooze out and that definitely makes a difference. add the chilli powder, rice flour, salt and blend all the ingredients. Now start adding the Besan/Gram Flour. Add very little water, and i can say it again... LITTLE. The more water you add and make it like a gloop, the less crispier it gets. Water should just help coat the besan around the Onion Slivers. It can/should be in the 'Waterless Bracket' as much as possible.
Keep the kadhai with the oil ready, Medium heat again... Take a lump of the above mixture, it necessarily will not have a shape, but who cares, as long as they are crisp and crunch-able :-). But U will get the shape soon, with practice, so don't worry. Drop them in oil, and keep moving them around and flipping it, till you think they are golden brown and crisp enough.
I serve my kanda bajji's usually with a spicy ketchup, just to add up more huffs and puffs, when having them and with ofcorz a 'Garam Chai ki Pyaali'
Did you just meet up with 'The evening Bliss' on that lazy day!!??
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