Kanda Bhaji [Pyaaz Pakora/ Onion Fritters]

Kanda Bhaji is all you need to enjoy in the monsoon season. There’s something in the air every year in July that makes us Indians crave the indigenous deep-fried delights called Bhaji/Pakoras. It doesn’t matter if it’s a drizzle or pouring rain, that single drop of water splashing on dry ground just makes our hearts scream out for a large plate of pakoras.

INGREDIENTS:                                                                    SERVING: 2

2 Cups thinly sliced Onions

2 Green Chilies, chopped

¼ cup Coriander, fine chopped

1 Tbsp Fennel (Saunf)

1 Tbsp Sesame  

1 Tsp Caraway Seeds, (Ajwain)

½ Tsp Red Chili powder

¼ Tsp Turmeric

1 Tbsp Oil

Pinch of Asafetida [optional]

½ Cup Chickpea Flour [Besan]

1 Tsp Salt  

Oil for Deep Frying

METHOD:

1.    Take sliced onions in a bowl. Add turmeric, red chili powder, salt, sesame, fennel, caraway, green chilies, coriander, asafetida and oil.

2.    Combine everything well and keep it aside for 15 minutes. By this time onions will start to leave its water.

3.    After that, add chickpea flour [Besan] and mix everything well. Add very little water if required. (Though you may not require water)

4.    Meanwhile, heat oil in a deep pan or in kadhayi.

5.    Once the oil is hot add in small pakora/ bhajiyas. (Drop in 1 Tbsp of Bhajiya mix)

6.    Oil should be hot enough. The bhajiya will soak too much of oil if it is not fried on a perfect temperature.

7.    Fry it till it becomes golden brown. Turn it around and fry it.

8.    Once it is done, remove the Pakoras.

9.    Sprinkle some chat masala over the pakoras. And serve it hot with Green Chutney and hot Masala Tea.

TIP:  Add 2 Tbsp Rice Flour to make the Pakora/ Bhajiya crispy.

HAPPY SNACKING!!

 

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