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.
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
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
very yummy recipe.
it's my favorite in monsoon.
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.
Yummy and perfect pakora..love it..
Shabbu's Tasty Kitchen
sounds very interesting n new to me..
Delicious onion bhaji, love to have it with my tea.
Crisp & delicious!!
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Very tasty and delicious!