how to make kanda bhaji - #24352
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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