Easy, Recipes, Vegetarian

Kanda and Mirchi Bhajji/Pakoda

Since the rains have started my granddaughter has been asking me to make bhajji and she likes mirchi bhajji a lot. This weekend, I thought of surprising her with my monsoon-special pakodas.

Ingredients

  • 1 Onion (thinly sliced)
  • 5-6 Mirchis (Green Bullhorn Chillies/Bhavnagri Mirchi)
  • 11 Cups Besan
  • 1/2-3/4 Cup Water
  • 1/4 Tsp Turmeric
  • 1 Tsp Red Chilli Powder
  • 11/2 Tsp Ova/Ajwain
  • Salt to Taste
  • Oil for Deep Frying

Preparation

Prep: 10 minutes
Cooking: 20 minutes

  1. For pre-prep, slit the mirchis and sprinkle salt in and on the all the mirchis. Keep it aside for 5-7 minutes.
  2. For kanda bhajiya – in a bowl, add ¾ cup besan, ¼ cup water, turmeric, chilli powder, ova/ajwain, salt as per taste and mix properly. Now add onions and mix the batter. Keep it aside for 4-5 minutes.
  3. For mirchi bhajiya – in a bowl, add ¾ cup besan, ¼ cup water, turmeric, chilli powder, ova/ajwain, salt as per taste and mix properly. Dip the mirchis in the batter and coat well so that the paste goes right inside the mirchis.
  4. Now heat the oil to fry the bhajjis (keep the gas on the medium flame when frying)
  5. Use a spoon to drop the kanda bhajji batter in the oil to deep fry. Once done, drop mirchis coated with batter in the oil.
  6. Fry till golden brown texture for crisp bhajjis.
  7. Serve them hot with tomato ketchup or shengdana chutney.

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Manisha Chavan

I come from a village in Solapur district of Maharashtra. My father was a farmer and we had a big joint family. I used to be with my grandmother all the time, we all called her Aai. Aai always took care of everybody, she loved us and cooked for us. Whether it was her grandchildren, neighbours, house helps or even their children, Aai made sure no one sleeps hungry. This inspired me to live my life a certain way and to be a better human being - without any expectations or appreciation, just giving immense love. In 1975, I got married and came to Mumbai. I lived in a joint family here too. I had no idea what poha or upma was because we always ate bhakri and bhaaji for all the three meals in the village. Eventually, I learnt everything. I am vegetarian but I learnt how to cook meat, chicken and fish because my husband liked it. Akka, my mother-in-law taught me. Surprisingly Akka was also vegetarian. Today, I am 60 and still eager to learn interesting dishes - some might be updated with time, some could be a fusion. The other day, my granddaughter taught me a new dish that I am eager to make.