Onion Pakoda/ Kanda Bhaji are fried onion fritters. These crisp fritters are prepared mainly with onion, gram flour/ besan, rice flour and few spices. Basically, Kanda Bhaji is crisp, yet you will get a soft, sweet taste from the onions. Here is the recipe with some tips and step by step instructions and pictures.
1. Firstly, take 2-3 thinly sliced onions in a bowl.
2. Then add salt to taste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp carom seeds/ ajwain to it.
3. Next, add 1 tsp ginger paste, 1 finely chopped green chili and 2 tbsp finely chopped fresh green coriander to it.
4. Add 1 tbsp rice flour and 1/2 cup gram flour/ besan to it. Adding Rice flour is optional.
5. With your hands mix everything very well. Without adding any water squeeze out the onions till the moisture is released.
6. Allow the mixture to rest for 5 to 6 mins as the onions would leave moisture. The mixture shouldn’t be too dry nor moist. if the mixture looks too moist then add 1 to 2 teaspoons of gram flour/besan. If dry, then allow to rest for a couple of more minutes or sprinkles few drops of water.
7. For crispy bhaji ensure the oil is hot when you start frying. You could do a small test by adding a pinch of batter to the oil. If it rises smoothly and steadily, then take a ball sized pakoda dough and drop in hot oil. Do not over crowd the oil as it wont get crispy.
8. When one side is partly cooked and light golden, then flip the bhajis with a slotted spoon.
9. Fry on medium flame till the pakoda turns crispy and golden brown. Drain them once they have fried and stopped the ladle on the corner of the wok so that extra oil moves back in it. Fry all the Kanda Bhaji likewise.
10. Crispy Onion Pakora/ Kanda Bhaji is ready to serve. Enjoy these yummy, crunchy and crispy onion fritters with tomato ketchup, khatti Meethi tamarind chutney or green chutney.
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