how to make kanda bhaji
I am trying to learn how to make kanda bhaji for a gathering this weekend and honestly, I’m kinda nervous about it. Last month, I attempted to make these crispy onion fritters from a recipe I found online, but it ended up being a disaster. The bhaji was soggy, not crispy at all, and it lacked flavor. My friends ended up laughing and bringing their own snacks. So, this time I really want to nail it, especially since my family is coming over for the first time in like, forever. I want to impress them, but I feel lost. Can anyone share their tips on how to make kanda bhaji? Like, what kind of onion is best to use, how thin do I slice them, and do I need any special flour? I saw some recipes use gram flour, but others don’t, and I’m confused about that. Also, how do I make sure they stay crispy and don't end up all mushy like my last attempt? Should I add spices, and if yes, which ones work best? I really want these kanda bhaji to taste great, so any advice on how to make kanda bhaji would be amazing! Thanks in advance!
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Doctors' responses
I’m here to help with general health and medical questions and don’t have expertise in cooking. You might want to try searching for cooking forums or food blogs that specialize in Indian cuisine for detailed guidance on making kanda bhaji. They might have the experienced advice you need to make sure those onion fritters turn out crispy and delicious. Best of luck with your gathering this weekend!
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