Indulge in the irresistible charm of crispy, golden-fried goodness with our Kanda Bhaji recipe. Kanda Bhaji, also known as Onion Pakoda or Onion Fritters, is a beloved snack that hails from the heart of Indian street food culture. With its simple yet delightful blend of sliced onions, aromatic spices, and chickpea flour, this dish offers a symphony of flavors and textures that’s hard to resist.
Ingredients For Kanda Bhaji
- Big onions – Cut straight into thin slices.
- Ajwain / caraway seeds – 1 TSP
- Asafetida – 1/4 Tsp
- Turmeric powder – 1 TSP
- red chilli powder – 1 Tsp
- corriander-cumin powder – 1 Tbsp
- Besan/ chickpea flour – 1/2 cup.
- salt to taste
- water to adjust consistency.
- Oil for deep frying.
How To Make Kanda Bhaji Step By Step Instruction
- In a bowl add onions , turmeric powder , red chili powder , coriander cumin powder , salt , asafoetida. Mix well and let it rest for 15 minutes. Onions will release water.
- Add besan to make it into a medium thick batter. If you feel the batter is thick add water to adjust consistency.
- Heat oil in pan for deep frying. Make sure oil is not too hot or cold.
- Add spoonful of batter to oil to make pakoras.
- Deep fry from both sides this they are crisp golden brown in color.
- Serve hot with mint chutney or tamarind chutney with Hot ginger tea.