Mumbai's Delight: Kanda Bhaji & Chai with Jiva Tattva Mustard Oil

Whip up a taste of Mumbai's bustling streets with this authentic Kanda Bhaji and Chai recipe, featuring the vibrant aroma of Jiva Tattva mustard oil. This recipe captures the essence of the city's iconic street food, perfect for sharing on your Jiva Tattva website and inspired by @game.of.rasoda culinary magic.

Ingredients:

For the Kanda Bhaji:

• 2 medium onions, thinly sliced
• 1 cup gram flour (besan)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon asafoetida (hing)
• 1 green chili, finely chopped (optional)
• 1/4 cup chopped cilantro
• Salt to taste
• 1 tablespoon Jiva Tattva mustard oil
• Vegetable oil for frying

For the Chai:

• 1 cup water
• 1/2 cup milk (full-fat for richer flavor)
• 1 tablespoon loose leaf black tea (Assam or Darjeeling work well)
• 1/2 inch ginger, grated
• 3-4 green cardamoms
• 2 cloves
• 1 black peppercorn
• Sugar to taste

Instructions:

For the Kanda Bhaji:

1. In a large bowl, combine the sliced onions, gram flour, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, asafoetida, green chili (if using), and cilantro.
2. Add salt to taste and mix well. The mixture should be slightly wet but not runny. If needed, add a tablespoon of water at a time to achieve the right consistency.
3. Heat Jiva Tattva mustard oil in a deep pan or fryer until medium hot.
4. Using a spoon or your hands, carefully drop small portions of the bhaji mixture into the hot oil.
5. Fry for 2-3 minutes per side, or until golden brown and crispy.
6. Drain on paper towels to remove excess oil.

For the Chai:

1. In a saucepan, combine water, milk, ginger, cardamom, cloves, and black peppercorn.
2. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Add the black tea leaves and simmer for another 2-3 minutes, depending on desired strength.
4. Strain the chai into cups, discarding the spices.
5. Add sugar to taste and stir well.

Serving:

Serve hot Kanda Bhaji with piping hot chai, accompanied by chopped onions, green chutney, and a squeeze of lemon for a truly Mumbai-style experience.

Tips:

• For a spicier bhaji, add more red chili powder or a chopped green chili to the mixture.
• You can use chickpea flour (besan) instead of gram flour for a slightly different texture.
• Ensure the oil is hot enough before frying the bhaji to prevent them from becoming oily.
• Experiment with different spices in the chai, such as cinnamon or nutmeg, for a unique flavor twist.