kanda-bhaji
One of the favorite snack of every Indian Child – Kanda Bhajiya! Yes, today I am here with the recipe of the evergreen Onion Pakoda which is known as Khekada Bhaji in Marathi. Chai’s best companion, Kanda Bhajiya is an all time favorite when its pouring outside. Equally tasty during the sunnier days too, this onion bhaji is a simple and quick recipe that even beginners can try their hands on. The two secrets to perfectly crispy and tasty kanda bhajia is: 1) No water in the mixture (this prevents the bhajias from soaking up oil). 2) Deep frying them on medium low flaming(This avoids burning of the bhajias).
So without any delay I’ll get started with the recipe so you can surprise your family with this crispy evening snack today itself
Preparation Time: 20 Minutes
Cooking Time: 10 Minutes
Total Time: 30 Minutes
Serves for 2.
Ingredients:
1) 2 sliced onion
2) 1 cup besan, 1 tsp rice flour
3) 1 tsp cumin seeds
4) 1/2 tsp turmeric powder
5) 1 tsp red chili powder
6) 1 tsp ginger garlic paste
7) Chopped coriander leaves
8) Pinch of baking powder
9) Salt to taste
10) Oil for deep frying
Method:
Mix salt in onion slices and keep it aside for 15 minutes.
Add cumin seeds, turmeric powder, coriander leaves, red chili powder, ginger garlic paste, besan, rice flour and mix it well.
Do not add water.
Mixture should not be very thick nor too runny.
Heat oil to kadai for deep fry.
Once the oil is enough hot add the batter in small quantities.
Cook on medium low flame so the bhajiyas are cooked properly.
Serve hot with green chutney or tomato sauce.
How to make Kanda Bhaji step by step with images:
1) Mix salt in onion slices and keep it aside for 15 minutes.
2) Add cumin seeds, turmeric powder, coriander leaves, red chili powder, ginger garlic paste, besan, rice flour and mix it well.
3) Mixture should not be very thick nor too runny.
4) Heat oil to kadai for deep fry. Once the oil is enough hot add the batter in small quantities.
5) Cook on medium low flame so the bhajiyas are cooked properly. Serve hot with green chutney or tomato sauce.
