Kanda Bhaji Recipe
The easiest answer that can be given to someone who asks what is kanda bhaji would be Indian style onion hash browns. Although there are some differences, kanda (onion) bhaji is a kind of hash brown made with onions. It contains a lot of spices as an indispensable part of Indian cuisine. Another feature is that it is gluten-free because it is made with chickpea flour. Although chickpea flour has a unique smell, you can't feel it in kanda bhaji due to the predominance of spices and frying smell.
Kanda bhaji is more crunchy than hash browns. The inside is as soft as mucver. You can use any kind of onion you want for kanda bhaji. But if you want it to be cooked more easily and be softer, it will be better to use white or yellow onions than purple onions.
Chickpea flour is sold in two ways in Turkey; precooked and uncooked. Precooked flour is often used for easy hummus. Uncooked flour is for all other recipes. As you can deduce from this info, uncooked chickpea flour is used for kanda bhaji. There are also those who add rice flour to Kanda bhaji in addition to chickpea flour. I only used chickpea flour as it means to use less ingredients. If you wish, you can also use a mixture of 3/4 cup chickpea flour+1/4 cup rice flour.
Enjoy the recipe...
- 1 large onion,
- 1 cup of chickpea flour,
- 1 cup of cold water,
- 1/2 teaspoon of garam masala
- 1/2 teaspoon of turmeric,
- 1/2 teaspoon of paprika,
- 1/2 teaspoon of cumin,
- Oil for frying.
- Mix chickpea flour, spices and salt in a bowl,
- Add water and whisk
- Add the onion cut in half moon shape and mix,
- Heat oil one finger deep in a pan,
- Slowly drop one teaspoon each of the onion mixture into the hot oil and fry on both sides.