Maharashtrian Indian · India

Fenugreek and Cumin Maharashtrian Kanda Bhaji with Tangy Salsa

Name: Fenugreek and Cumin Maharashtrian Kanda Bhaji with Tangy Salsa
Total time: 37 min
Yield: 4 servings
Cuisine: Maharashtrian Indian
Ingredients: 1 cup onions, sliced; 1/2 cup besan (gram flour); 1/2 tsp salt; 1/2 tsp turmeric powder; 1/2 tsp red chili powder; 1/2 tsp cumin seeds; 1/2 cup water; oil for frying; 1 cup tomatoes, diced; 1/4 cup red onion, finely chopped; 1 tbsp lemon juice; 1/2 tsp sugar; 1/4 tsp salt; 1/4 tsp cumin seeds; 1/4 tsp coriander powder; 1 tsp fenugreek seeds; 1/2 tsp cumin seeds

Adds a nutty, earthy flavor with fenugreek and cumin.

37 minutes4 servings

Method

Before cooking, add fenugreek seeds and cumin to the batter during preparation.
Mix onions, besan, salt, turmeric, red chili, and cumin.
Add water to make a thick batter.
Heat oil in a pan and deep-fry the mixture until golden brown.
In a separate bowl, combine tomatoes, red onion, lemon juice, sugar, salt, cumin, and coriander.
Serve hot with chutney.

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