Monsoon recipe: How to make kanda bhaji with peanuts

When it pours, the heart craves for kanda bhaji with a cup of hot masala tea.
Chef Ranjan Rajani, executive chef, Hotel Sahara Star adds a twist to the good bhaji and shares his special masala chai recipe.

Kanda bhaji with peanuts

Ingredients

• 500 gm onions
• 200 gm Bengal gram flour (besan)
• 20 gm coriander
• 20 gm green chillies
• Salt to taste
• 1 tsp turmeric
• 25 gm peanuts
• 10 gm whole coriander seeds
• 500 ml refined oil for frying

Method

• Slice onions thinly and apply salt to remove all its water.
• Add Bengal gram flour and other ingredients and make a proper batter. If it is too thick, add some water to adjust consistency. Check on salt. 
• Pour oil in kadai and heat on medium flame.
• Drop the pakodas for frying and stir continuously to avoid them from sticking.
• Remove when crisp and golden brown. 
• Serve with spicy coriander chutney, sweet saunth chutney and masala chai.

Masala tea

• 4 tbsp tea powder
• 10 gm ginger
• 2 gm cardamom
• 200 ml milk
• 250 ml water
• 100 gm sugar

Method

• Put a pot on range with water. Bring to boil.
• Add tea powder, ginger, cardamom and sugar.
• Simmer for some time.
• Add milk and simmer for some time.
• Strain it and serve hot in cutting chai glass.

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