Kairi & Kanda Bhajiyas – Super Crispy | Raw Mango | क्रिस्पी कैरी कांदा भजिया | Chef Sanjyot Keer

Raw mangoes are in season are easily available, I just got this idea of what if we cook some bhajiyas out of the amazing kairi. To balance it out I did an onion combination & prepped some super-super crispy bhajiyas which were tangy, sweet, spicy – perfect for my taste. These turn out to be amazing and as the weather is getting humid & it might rain soon, this is a best way to cook some for the first rains. You can reduce or increase the ratio of the raw mangoes to onions as per your taste, I love the half n half ratio. The bhajiyas stayed crispy for hours and we finished them all within minutes after shooting the recipe. Try these crispy kairi bhajiyas. Written recipe: Super Crispy Kairi Kanda Bhajiya Prep Time: 20 minutes Cooking Time: 15 minutes Serves: 4 Ingredients 2 cups Raw mango (Kairi) 2 cups Onions (Finely sliced) 2-3 green chillies chopped Salt to taste 1 tbsp Red chilli powder 1 tbsp Coriander powder 1/4 tsp Turmeric powder ½ tsp Ajwain ½ tsp Garam masala 1 tsp Jeera powder 1 tsp Black salt Besan 1 cup + as required Corn flour/rice flour ¼ cup + as required Vegetable oil for frying Methods: • Wash the raw mangoes very well, optionally you can also remove the peel. Now use a box grater or a grater with large holes to grate the raw mangoes. • Now slice the onions finely. • In a mixing bowl add all the ingredients except the besan & cornstarch/rice flour. • The salt will help the moisture in the onions & raw mangoes to ooze out which will help the flour to stick around. Use clean hands to squeeze the onions & mangoes for the perfect consistency. • Now add the besan & corn starch/rice flour. I add it in batches because the moisture content differs in types of mangoes & onions. Remember the batter should not be too much of flour nor too much of veggies. It should be balanced. Mix it well & you can adjust the quantitiy of the flours as required. • Rest the mixture for 15 minutes. • Remember do not use a single drop of water in the batter. • Now set a pan or vessel with oil mon medium high flame. • Check if the oil is hot by dropping a little of the batter into the oil, it should quickly rise up and bubbles should be around the batter. • Now using your fingers take some batter and flatten it so that the bhjiyas are crisp. • Once the bhajiyas are added into the oil cook for a minute on medium high heat & then lower the heat. Let the bhajiyas cook slowly, this is the key to make really crisp bhajiyas. Do not rush, let them cook for atleast 7-8 minutes on medium low heat. • Once the bhajiyas are crisp & golden in color, remove using a slotted spoon. • Transfer on an absorbent paper & serve hot with mint chutney. #Lockdown #StayHome #Withme Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP

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