Wednesday, July 15, 2009

Bhujiya/Pakoda - Onion & Potato fritters

Mostly, your vadapav cart will also have bhujiyas and samosas. and people also love the combination of bhuji-pav and samosa-pav. However, I am just vadapav fan and never ventured to taste those two combinations. Mom sometimes made bhujis at home - especially if it was a rainy day. Any vegetable like potatoes, onions, mayaLu, spinach, gilki/ghosaLe - sponge gourd, cauliflower, cabbage can be used. But onion bhujis are almost synonymous with monsoon in Mumbai. They are also called "Khekda" bhuji. Khekda means crab in Marathi. Though these bhujis do not have any crabmeat their crooked shape may remind you of a crab and hence the name. Actually, you can make onion bhujis to form 3 different shapes.
1) Crooked - Khekda bhuji
2)Spheres - Mince the onion and add the besan and masala and make small vadas and fry them.
3)Rings - Make onion rings and dip in the batter and fry them.

But today's recipe is for the simple khekda bhuji.

Kanda Bhuji/Khekda Bhuji
Onion Fritters
1 big purple/red onion, thinly sliced
1 cup besan/chickpea flour
1/2 tsp turmeric powder
1/2 tsp chilli powder (or to taste)
1/4 tsp asafoetida
1 tsp hot oil
oil for deep frying

1. Slice onion thinly. Sprinkle salt and set aside for 10 minutes. It will leave moisture.
2. Now add besan and remaining ingredients except oil for frying.
3. Using the moisture of the onions, knead the ingredients. You may need some water to make the batter. Make sure that the batter is thick and is coating the onion slices.
4. Heat oil in a wok or kadai.
5. Making sure that the oil is hot, drop few fritters at a time. Do not overcrowd.
6. Deep fry on both the sides.

Note -
1. Hot oil is added to make the bhujiyas light.
2. Sometimes, rice flour or rava is added to make the bhujiyas crunchy. However, I haven't added any this time.

Batata Bhuji
Potato Fritters
2 yukon gold potatoes, thinly sliced
3/4 cup besan
1/2 tsp turmeric powder
1/4 tsp asafoetida
1/2 tsp chili powder
salt to taste
1/8 tsp baking soda
oil for deep frying

1. Make a batter of besan, powders and salt adding little water at time. The batter should be such that it should coat the potato slices without exposing the inside potato.
2. Heat oil in a kadai or wok.
3. When oil is hot, dip potato slices one at time in the batter and drop carefully in the hot oil. Do not overcrowd.

4. Deep fry on both sides.
5. Drain and keep on the absorbent paper towel.

Note -
1. You can peel the potatoes. I generally keep them unpeeled.


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