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Kanda Bhajji Recipe: How To Make Crispy Bhajjis At Home

Kanda Bhajji Recipe: How To Make Crispy Bhajjis At Home
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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!

Ingredients:

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.

Kanda-Bhajji

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.

Kanda-Bhajji

Step 3: Add ajwain and salt. Carom seeds help in the digestive process, so try not to skip it.

Kanda-Bhajji

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.

Kanda-Bhajji

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.

Kanda-Bhajji

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!

Shreya Jalavadia

Shreya Jalavadia

Think of her as a delicacy. She could be a red sauce penne pasta or refreshing strawberry smoothie. A little sweet, quite tangy and unapologetic on the palate. Her soul is that of a gastronome, mind of an illustrator and heart of a writer. She uses these ingredients to plate up tasty stories about food at India Food Network as an Associate Editor. Be it her blogs, articles, reviews or food shows; she promises a wholesome affair.

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