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!!
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)