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Home » Appetizers N Starters » Kanda Bhaji - Onion Pakora - Onion Fritters

Kanda Bhaji - Onion Pakora - Onion Fritters

Published: Oct 10, 2012 · Modified: May 24, 2017 by Shweta Arora · This post may contain affiliate links

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Kanda Bhaji - Onion Pakora, a cup of hot tea & rain showers ...what a classic combination. Don't you think?? When rain starts pouring, all we want to do is cozy up at home with a cup of tea & some hot hot crispy & tasty Bhaji's to go with it. Slurp!! I know in most parts of the world the showers may have called it a day but hey that shouldn't stop you from trying these fritters, they are perfect even on a sunny/chilled winter days.


Kanda Bhaji or Onion Pakora are Onion fritters made by mixing onion in the gram flour (chickpea flour) batter seasoned with some spices to give flavor & then fried. Since there are no fancy ingredients or cooking methods required for this dish you can practically make these fritters in jiffy. Well those were few of the pros, coming to the cons - its a fried dish & these fritters are addictive i.e. you just can't stop having these. Having said that I am also not the one who would go for a baked version of these as that would compromise the taste. So just control the frequency you make these & enjoy them guilt free.

Ingredients: 

1 large onion cut in julienne
3 red chillies finely chopped (or to taste)
some finely chopped coriander leaves
1 teaspoon of red chilli powder (or to taste)
1 tablespoon of roasted, freshly & coarsely grounded coriander seeds powder
1 teaspoon of cumin seeds powder
1 teaspoon of dry mango powder (Amchur)
¼ teaspoon of garam masala (or to taste)
3 tablespoon of gram flour (besan)
2 tablespoon of rice flour
salt to taste
Oil for frying

Method: 

In a large mixing bowl combine all the ingredients except oil & mix well. Add water a tablespoon at a time to make the batter. Batter consistency should not be runny & should cling to the onions well. Add more besan if required. 

Heat sufficient oil in a vessel for frying. Once hot, add a tablespoon of this hot oil carefully into the onion batter mixture.Wait for a while before you mix that since the oil is hot. Then make small to medium sized clusters & add as many as your vessel can hold to the hot oil. Once they start turning golden brown, flip & cook till the other side turns golden too. Drain on absorbent paper. Continue frying the remaining batches in same way. 



That's it our crispy & tasty Kanda Bhaji - Onion Pakora -Onion fritters are ready. Serve them hot with Green Chutney or with Tomato ketchup

Happy Cooking!!
Shweta

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Reader Interactions

Comments

  1. Darshita Lakkad

    June 15, 2013 at 7:49 am

    very yummy recipe.
    it's my favorite in monsoon.

    Reply
  2. Kathleen Richardson

    October 12, 2012 at 1:12 pm

    Oh, my, such perfection. My daughter and I love to eat pakoras when we go to the local Indian restaurant. These sound (and look) so good, Shweta.

    Reply
  3. Shabbu

    October 11, 2012 at 8:50 pm

    Yummy and perfect pakora..love it..
    Shabbu's Tasty Kitchen

    Reply
  4. Jay

    October 11, 2012 at 12:07 pm

    sounds very interesting n new to me..
    Tasty Appetite

    Reply
  5. Swathi Iyer

    October 11, 2012 at 3:12 am

    Delicious onion bhaji, love to have it with my tea.

    Reply
  6. Julie

    October 10, 2012 at 5:55 pm

    Crisp & delicious!!
    Join my ongoing EP events-Rosemary OR Sesame @ Now Serving

    Reply
  7. carpet cleaning Fargo

    October 10, 2012 at 7:45 pm

    Very tasty and delicious!

    Reply
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