Onion Fritters – Kanda Bhajji

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
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.

Onion Bhajji

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

Until next time happy cooking!

Caramelized Onions

I have found a new found love! I’m currently obsessed with caramelized onions. It all began with me reading a Roast Onion Tart recipe in a cook book and I was not sure if I’d like big chunks of onions roasted on a otherwise promising tart.

I thought why not try caramelized onions instead, it is a pantry staple. I love how slow cooking the onions alleviates the natural sweetness in the onions and lends such good flavors.

The best part is this is such an easy thing to make and stays well refrigerated for almost 4-5 days in an airtight container.

However honestly once I made this, it got immediately polished off with Besan Chilla Crisps topped with a layer of caramelized onions and then tomato thokku.

The flavors simply exploded giving us different textures. Sahil loved this to bits! It is a great weekend lunch option.

It’s really quite an easy recipe and comes together in 30 minutes. Make it over a weekend and enjoy the goodness all week long.

Cooking Time : 30 minutes

2 large white onions thinly sliced
1/4 tsp sugar
Salt to taste
2 tsp canola oil
Water as required (optional)

In a wide pan or kadhai, heat some canola oil on medium heat and add the onions.


Let them sizzle and once translucent add the salt and sugar and mix it well.

Let them stand for a while and keep mixing them ever 4-5 minutes. After the onions have browned a bit, add a little water at a time and deglaze the kadhai.

Caramelized Onions1

Cook to the point when the onions are close to disintegrating and have a beautiful brown color.

Caramelized Onions

Let the caramelized onions to cool down and transfer to a mason jar!

I hope you enjoy as much as my family did! Until next time happy cooking! 🙂

Pickled Onions

Some times me and Sahil go crazy while shopping for groceries. We have umpteen menus playing on our minds and we end up buying produce that does not get used at all.

We love to stuff our refrigerator with all kinds of cheese, fresh herbs, veggies, sauces, preserves, fruits and proteins. Opening the refrigerator and looking at the loot lovingly while deciding what to cook is my stress buster at the end of a tiring work day.

Last week we both shopped separately for groceries and ended up having kilos of red onions. Now what does one do when you have a sudden abundance of red onions! I say try this recipe which was inspired from BBC Good Food website I read sometime back. Somehow I am not able to find the link anymore on the website.

This recipe was tried after we had our fill of Onion Bhajjis and Pakora Kadhi twice in the same week.

I serve these pickled onions with Rajma Chawal, Parathas or Chole Kulche.

1 large red onion cut thinly in rounds
1/2 white granulated sugar
1/2 tsp salt
3/4 cup apple cider vinegar
3 cloves garlic coarsely chopped
6 peppercorns
3 sprigs rosemary
2 dried red chilli

Par Blanch onions, I just soaked the onions in warm water for a few minutes. Don’t overdo at this step since you don’t want the crunchiness of onions to go away.

Red Onions

In a sterilized mason jar or pickle jar, add vinegar, salt, sugar, garlic cloves, peppercorns, rosemary and red chilli.

Pickled Onion

Give it a good mix with a spoon and add onions to the mixture. Close the lid of the airtight container and refrigerate for at least 24 hours.

Pickled Onions1

This stays well for a long time if refrigerated. The onions will have a beautiful pink hue after a day or two and is ready to be enjoyed!