Well here I was trying to continue the Middle Eastern spread on the blog featuring recipes on Tahini and Hummus and then my TL got swamped with tweets and updates on how it’s raining cats and dogs in Mumbai! And I missed the rains terribly!

I completed 3 years being in an expat in Dubai on 28th July! 3 years since I started on this eventful journey to Dubai, living in desert land has being difficult.

Missing the simple pleasures of being in your own country amongst your close circle of family and friends.

Missing important celebrations, where you are a part now only by way of a Skype call, time out with friends, Mumbai monsoons, Frappe at CCD, the lush green gardens in Delhi, the local grocer, chaat and some desi shopping.

But with every such missed opportunity, Dubai has been super kind to me! The city is very welcoming. I find the pace of this city very much like Mumbai. It’s now that I feel like home in Dubai.

Life has been challenging living far away from the comfort of family but here is where me and Sahil set up our home and I’m glad we did. This was one journey which brought us closer than ever!

The thing which I miss the most after my family is Mumbai monsoons! A stroll on beach side, enjoying a cup of masala chai, hearing the pitter patter of the raindrops on the window. When the mist collects on the window panes, writing the special someone’s name with your fingertips on the misty window, listening to cheesy love songs on repeat mode, reading a book and so on!

With these memories came in the thought that if I were in Mumbai, I would have opted to work from home and would have enjoyed hot snacks and endless rounds of chai while lazing away with family!

So being dreamy eyed I thought about my absolutely loved monsoon favorite – Kanda Bhajjis like they say in Mumbai or Onion Bhajiya (fritters). Here’s how I make them at home:

Comes Together in 15 minutes
Ingredients
1 3/4 up besan / gram flour
1 tsp coriander powder
1/2 tsp carrom seeds
3/4 tsp roasted cumin powder
2 green chillies finely chopped
1/4 tsp red chilly powder (add more if you can handle it)
2 tsp hot oil
1/2 tsp chaat masala
Water as required
Handful of coriander leaves finely chopped
Salt to taste
Canola Oil to deep fry

In a mixing bowl, sift the besan and add spices, salt and mix it well with a fork.

Now add little water as per the consistency you like. I thin the batter until the back of the spoon is coated well. The batter should not be too thick else the bhajiyas will be too dough like.

Add the green chillies, coriander leaves and onions well with your finger tips and try to get incorporate some air while mixing them all together, this will help making the bhajiyas light and fluffy.

Add 2 tsp of hot oil from the kadai which will be used for deep frying. These are tips from my grandmother and they really make a difference!

Deep fry spoonfuls of batter in the hot oil and let them cook well on low to medium heat. Don’t be tempted to keep turning the bhajiyas often. Flip them over once they have beautiful golden brown color on each side.

Serve with green chutney, tomato thokku or just with ketchup. Enjoy these!

Until next time happy cooking!