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Wednesday, July 8, 2009


Kanda Bhaji/ Khekda Bhaji

Now non veggies.. I am sorry to disappoint you.. This is not a dish with crabs.. Don’t expect that from a vegetarian cook :) These are bhajis made from onions (Kanda) bhaji.These are crunchy dumplings prepared using besan and onion.
There’s a historic fort in Maharashtra, Pune City called Sinhagad fort.. It is a major tourist attraction and is famous mostly for the Khekda bhaji served there. :-)

Once I got a chance to ask the lady over their why it’s called so… She explained me that when they make these bhajis the onions take whatever shape they want which mostly resemble like a Khekda (crab) as the thin onion slices come out from sides seem to be the crab’s foot and claws. The other reason that she told me was that these are as crunchy as fried crabs.
Kanda bhaji is mostly enjoyed on a rainy day at a roadside thela with a cutting chai and some friends to chat with. Hot bhajis just make the day so refreshing and enjoyable.. Yesterday it was raining heavily in evening so I planned to prepare a plate of hot kanda bhaji with a cup of tea :-)

Here is the recipe for you all of Sinhagad special Kanda Bhaji / Khekda Bhaji :-)

Serves: 2
Preparation Time: 15mins

1/2 cup Besan, 2 small Onions (thinly sliced), 3 tsp Red Chili Powder, 1 tsp Turmeric, 1 tsp coriander seeds powder, Salt to taste, Oil for frying and little Water.

1) Mix all the ingredients except besan. Mix it well.
2) Add Besan to above mixture and very little water. 3) Heat oil in a kadhai /pan.
4) Add the batter in batches (don’t add all at once).

5) Make bhajis such that onion slices are coated with the batter and there seem equal amount of batter and onion.
6) Deep fry in oil and drain excess oil-using tissues.
7) Serve hot with spicy chutney on a rainy day!! :)
Spicy Chutney Ingredients 1 finely chopped onion, 2 tsp red chili powder, 3 tsp oil, salt to taste
Mix all the ingredients well in one bowl and serve along with hot Kanda Bhaji :)