Kanda Bhaji with Masala Chai

Crispy onion fritters seasoned with aromatic spices, perfectly paired with a steaming cup of masala chai to balance the savory crunch with warm, spiced tea.

Steps

Kanda Bhaji Preparation: 1. In a bowl, combine sliced onions, gram flour, green chili, turmeric, red chili powder, carom seeds, and salt. 2. Mix well and add water little by little to form a thick batter that coats the onions. 3. Heat oil in a deep frying pan over medium heat. 4. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy. 5. Remove and drain on paper towels. Masala Chai Preparation: 1. In a saucepan, bring water, ginger, cardamom, cinnamon, and cloves to a boil. 2. Add tea leaves and boil for 2 minutes. 3. Add milk and sugar, bring to a boil again. 4. Simmer for 2-3 minutes, then strain into a cup. Serve the hot Kanda Bhaji with a steaming cup of masala chai.

For Kanda Bhaji: - 1 medium onion, thinly sliced - 1/2 cup gram flour (besan) - 1 green chili, finely chopped - 1/4 tsp turmeric powder - 1/2 tsp red chili powder - 1/2 tsp carom seeds (ajwain) - Salt to taste - Water as needed - Oil for deep frying For Masala Chai: - 1 cup water - 1/2 cup milk - 1 tsp black tea leaves - 1 small piece of ginger, crushed - 2 green cardamom pods, crushed - 1 small cinnamon stick - 2 cloves - 1 tsp sugar (adjust to taste)