कुरकुरीत खेकडा भजी | Khekda Bhaji | How to makr crispy Onion Pakoda | Madhuras Recipe | Ep – 388

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With monsoon round the corner, kanda bhaji is a must. This recipe is a little different. These are known as khekada bhaji as they have shape of khekada or crab means irregular. These taste just awesome. You can try this tecipe and home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 4 big Sliced onions
• 1/2 tsp Salt
• 1/4 cup finely chopped Coriander leaves
• 1 cup Besan
• 1/4 cup Rice flour
• Salt
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• A pinch of Ajwain / Carom seeds
• A pinch of Baking soda
• Oil for frying

Method:
• Cut off the stem part and cut the onion into half.
• Peel the onion and slice it horizontally.
• Make long and thin slices of the onion.
• Separate the slices.
• Add salt, coriander leaves and mix well.
• You can add finely chopped green chili if you want at this point of
time.
• Adding salt helps the onion to release the moisture.
• Rest the onion for about 15-20 minutes.
• In a bowl take besan.
• Add rice flour, salt, red chili powder, turmeric powder, ajwain,
baking soda and mix well.
• Add salt carefully as we have rubbed salt to onion too.
• Rice flour helps to make bhaji crispy and also in retaining the
crisp for longer time.
• Sprinkle dry flour over onion and mix well.
• The mixture should not be sticky.
• Add that much flour which is absorbed by the moisture released
by the onion.
• After coating the onion well with dry flour sprinkle water and mix
well.
• Add enough water just to get little binding. It should not be sticky.
• Heat up oil in a pan.
• Separate the bhaji mixture and drop it in the hot oil.
• Do not make bhaji as we make them regularly.
• Fry on medium heat until these get nice golden color form all
sides.
• After frying for about 3-4 minutes from one side flip the bhaji over
and fry from other side as well.
• When the bhaji are fried well from both sides, take them out into a
dish.
• Khekada bhaji are already.

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