Jun 30, 2020
Come monsoon and we crave for all things fried! Kanda bhajji is one of those recipes, if done right, can give a tough competition to the regular pakoras. Crispy on the outside, soft and sweet from the onions on the inside, is what a perfect kanda bhajji is all about. Pursing it between a laadi pav or scooping it with coriander and mint chutney until it melts in the mouth is indeed a perfect snack on rainy days. It is very differently made than the normal pakoras as this recipe uses no water to bind the dough. So, let’s get frying, already!
3 medium-sized Onions, sliced
1 1/2 cup Besan or gram flour
1 tsp Ajwain
1 1/2 tsp Salt
1 tsp oil
Oil for frying
Step 1: Finely slice the onions and crush it lightly, separating it from one another.
Step 2: Add the besan to the onions and let it sit for a while. The onions will leave its water and help bring the dough together, almost.
Step 3: Add ajwain and salt. Carom seeds help in the digestive process, so try not to skip it.
Step 4: Heat 2 cups of oil in a kadhai or saucepan on a medium flame. Take a small spoonful of the onion dough in your fingers and slowly add it to the oil.
Step 5: Let it brown on both sides and you’ll have a crispy batch of pakoras that go perfectly well with a cup of chai! Serve it fried green chillies and coriander mint chutney, tamarind chutney or plain simple ketchup.
As, other recipes suggest, adding 2 tbsp of rice flour to the dough could also create pakora magic. But, we like to stick to basic ingredients to make finger-licking dishes. So, what are you waiting for? Try this recipe and make the most of monsoons with this easy and quick recipe. Enjoy!