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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Zunka [Pithla]

It is a very popular and traditional dish prepared in Maharashtra and Goa. We call it as a Desi dish and is relished with Jowar or Rice Bhakri and Thecha. It is usually made when there is a shortage of vegetables in the refrigerator. Or when you don’t feel like having vegetables. It is a super quick recipe made within no-time. It has two versions- one is dry Zunka and another is semi-solid Zunka typically called Pithla.

It is a simple and a protein-rich dish. So, give a break to the vegetables and try out this tasty and mouth-watering recipe.

INGREDIENTS:                                                             Serving: 2

1 cup Chickpea Flour [Besan]

1 cup Onion, chopped [you can even use green onion]

2 green chilies

3 Tbsp Oil [use groundnut oil, it adds a lovely aroma]

1 Tsp mustard seeds

1 Tsp Cumin

1/8^th tsp Asafetida

2-3 Garlic cloves, crushed

4-5 Curry Leaves

½ Tsp Turmeric

1 Tsp Red Chili Powder

¼ cup Curds

1½ cups Water

1½ Tsp Salt

¼ cup Coriander, chopped

METHOD:

1.     In a bowl mix Chickpea flour, curds, and water. Whisk it well and make a smooth batter.

2.     Heat oil in a pan, add asafetida, cumin, mustard, curry leaves, and green chilies. Allow it to splutter.

3.     Now add chopped onions and crushed garlic. Sautee’ till onions are cooked.

4.     Add turmeric, red chili powder and the Chickpea Flour batter [step1]. Mix it well. Add more water if required.

5.      Add salt and cover with a lid.

6.     Allow it to cook on a low flame for 10 minutes.

7.     Once cooked, remove the lid garnish it with coriander and serve it with Jowar Bhakri and Thecha.

[You can even have it with steam rice or khichadi]

Tips:  

·        To make it healthy add Fenugreek Leaves/ Meethi Leaves along with the onion.

·        You can add fresh green onion and green garlic to it.