Thursday, 20 October 2011

Kanda Bhaji (Onion Pakoda)

kanda bhaji

Kanda bhaji is onion pakoda or pyaz ka pakora. Kanda bhaji is quite popular in Maharashtra and is also known as khekda bhaji or kanda bhajia. During heavy downpours, it's bliss to have a plate of kanda bhaji with a hot cuppa tea.
Recipe of kanda bhaji/ onion pakoda
2 onions (kanda/pyaz)
1/2 tsp red chilli powder
Salt to taste
Besan (gram flour/chickpea flour) - just enough
Oil to deep fry
1. Peel and cut onions or kanda into halves. Then thinly slice them.
2. Sprinkle some salt over onions and set aside for few minutes. Onion will leave some water.
3. Add red chilli powder and just enough besan to coat the onion well.
4. Add little water and make a batter of dropping consistency.
5. Heat sufficient oil in a kadhai/wok. When the oil is hot enough, turn the heat to medium.
6. Drop small portions of onion batter in the oil and deep fry till golden. Remember the heat should not be too high otherwise bhaji will burn out from outside and remain uncooked at the centre. Serve kanda bhaji hot with chutney or tomato ketchup.

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