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Saturday, July 2, 2016

Kanda Bhajia (Onion Fritters)



How to make Onion Pakora | Crispy Pyaaz Ke Pakoda | Kanda Bhaji | Onion Fritters | Mumbai Street Food - Kanda Pakora Roadside Recipe 



Dear God.... Thank you so much for all that you have done for us. Finally it's raining beautifully in this part of the world... Though it got delayed for 15-20 days, but now it feels really good... great relief from scorching summer heat.. And in this beautiful monsoon season these Kanda Bhajias are very much needed with hot masala tea... 


Kanda Bhajia aka Pyaaz Pakore aka Onion Fritter is a very popular Indian street food. It is a savory deep fried snack made with sliced onions and gram flour and flavored with Indian spices. It is mainly served as tea time snack. It goes well with spicy coriander chutney, tomato ketchup and fried green chillies... .


My today's recipe is the roadside Kanda Bhajia Recipe. The USP of this recipe is that onions are used in good quantity, whereas gram flour and water is added in small quantity, that will make it super crisp on the outside and nice and chewy on the inside. 




Let's get started 

Recipe details 

▫Preparation time 5-7 minutes 
▫Cooking time 12-15 minutes 
▫Recipe type Snacks 
▫Cuisine Indian
▫Servings 3-4



Ingredients required 

▫3 medium sized onions
▫5-6 tbsp gram flour - besan
▫2-3 tsp cornflour
▫6-7 green chillies 
▫1 handful coriander leaves
▫2-3 tsp coriander seeds
▫1 tsp ajwain seeds - caraway 
▫2 tsp red chilly powder
▫¼ tsp baking soda - cooking soda 
 ▫Salt to taste
▫1 tbsp hot cooking oil
▫½ cup water or as needed 
▫350 ml oil for deep frying 


Accompaniments

▫Tomato Ketchup 
▫Fried green chillies 


Method

Step 1 Mise en place 

◾Onions - peeled - thinly sliced
◾Coriander leaves - washed - finely chopped 
◾Green chillies - washed - roughly chopped 

Step 2 Batter Preparation 


◾Place the onions in a mixing bowl.

◾Add coriander seeds, ajwain, coriander leaves, green chillies, gram flour, corn flour, red chilly powder, baking soda, hot cooking oil and salt to taste. 

◾Combine it all well. Add the water and form a thick, sticky batter and see to it that gram flour coat nicely to the onion slices. 

Step 3 Deep fry


◾Heat oil in a deep fry pan, use spoon or scoop up a small portion of the onion gram flour, spice mix batter and then carefully drop in the hot oil. Add one by one as many fits in the frying pan, but don't overcrowd them... keep some space in between to fry all around. Deep fry them on both sides to get an even color and fry until crisp and golden brown in color. 

◾Repeat this procedure with the remaining batter, as it is advisable to fry them in batches.


◾ Allow to drain on paper towel and serve hot with chutney or any sauce of your choice. 


Also refer

PAKODA RECIPES 


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Another method of Kanda Bhaji Recipe  





In this method onions are very thinly sliced and then salt is added.. Mix it well and press it with hands and this will result in removal of excess water.... Keep it aside for 5-10 minutes... and then add all the ingredients mentioned above.. Water is not needed in this method.. If needed, add few drops...  as water extracted from onions is sufficient for this recipe..





19 comments:

  1. perfect snack for the evening tea!!

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  2. You've shared two methods..... I'm confused now?!! Which is best method according to you? And why?!

    Your blog follower:)

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    1. Hello My Blog Follower,๐Ÿ˜†

      Thank you so much for writing this query. Love to share my feedback on this. I'll go with the first recipe as it is the best recipe in terms of taste... it is very soft, chewy and delicious and crispy from outside... where as second recipe give you more crispy onion bhajia and less soft from inside. In fact, another thing is that it always gives a sour taste of onions even Bhajia are purchased from reputed shop which is something i don't like ... so my vote goes to the first method.

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  3. Wah ji Wah !one of the perfect & best monsoon snack, I love the idea of using cornflour & coriander seeds in pakoda..it looks so inviting :) please pass me a full plate of kanda bhajia with tea :D Beautiful share Deepa :)

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    Replies
    1. Thankji thankji tussi dil khush kar dita... ๐Ÿ˜†๐Ÿ˜˜

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    2. You are most welcome my dear friend Jolly and love to prepare and serve pipping hot bhajia for you.๐Ÿ˜†๐Ÿ‘

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  4. tempting... there is a similar one among us called peyaji without using the soda, ajwain n cornflour....

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    Replies
    1. Thanks a lot dear Soma.๐Ÿ˜˜Peyaji sounds interesting and new word for me. Ajwain is my addition to pakoda recipes as works great on our digestive system.. And cornflour is like a secret ingredient to bhajia recipe where as soda gives desirable softness.. But it's great to learn from each other and at times we can also follow the same way, if any ingredient is not available im our kitchen.๐Ÿ‘

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  5. I am loving both the methods. Kanda bhajia are always welcome in all sizes, shapes and textures. Rain or no rain I am always up for a good plate of kanda bhajia, so should I join you next time you make these! Major drooling!

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  6. Yes anytime.๐Ÿ‘ You are most welcome my dear friend Anu.๐Ÿ˜†๐Ÿ˜˜

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  7. I can finish off the entire plate right now. Looks so perfect and YUMMY dear!

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  8. Deeps I would grab whole of this and vanish with a cup of tea. Perfect for the season. Wonderful snack

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    1. Hi Smitha,
      All is yours, Cheers๐Ÿ‘
      Thank you so much my dear friend. ๐Ÿ˜†๐Ÿ˜˜

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  9. Great recipe to welcome the monsoon. Amazing.

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    1. Yes, absolutely... Thanks a lot dear Vidhya. ๐Ÿ˜†๐Ÿ‘

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  10. Landed againhere in this recipe. Simply mouth watering and i couldnt resist myself from clicking through

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    1. Good to see your comment on this blog post dear Smitha๐Ÿ‘ I'm so glad you loved this. After Sana Pakoda this is second most bhajia recipe in my house.

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