Kanda basically means onion in Marathi language and bhaji means fritters. Thereby making it very obvious that kanda bhaji are onion fritters or onion pakoda. However, In India recipes vary as you cross states and even if you do not cross them, the recipes would vary as you go from one household to another. Likewise, onion pakodas not only have a different name in Maharashtra but also have a different recipe. Kandi bhajis are crispy and spicy pakodas, these are definitely different from the regular onion pakodas I used to make.
Lots of onion, less of gram flour, green chilies, and red chili powder are some of the ingredients required for Kanda recipe. Simple tips and techniques are followed to make the onion pakodas crispy and to convert them into kanda bhajia.
1. In a mixing bowl put 2 sliced onions, salt to taste, 1 tsp red chili powder and ¼ tsp turmeric powder.
2. Mix everything very well using your fingers.
3. Leave it for 15 minutes.
4. After 15 minutes add gram flour, up to ¼ cup but 1 tbsp at a time.
5. Again get your fingers into it and mix. Simultaneously heat enough oil.
6. Take a tsp of hot oil and add it to the batter.
7. Add in a pinch of baking soda, I have used Eno.
8. Wet your fingers.
9. Take a portion of batter on your fingers.
10. Put in hot oil.
11. Fry on medium flame till golden brown. Take out on an absorbent paper.
12. Bon appétit!
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. In a mix bowl put 2 sliced onions, salt to tasty, 1 tsp red chili powder and ¼ tsp turmeric powder.
2. Mix everything very well using your fingers.
3. Leave it for 15 minutes.
4. After 15 minutes add gram flour, upto ¼ cup but 1 tbsp at a time.
5. Again get your fingers into it and mix. Simultaneously heat enough oil.
6. Take a tbsp of hot oil and add it to the batter.
7. Add in a pinch of baking soda, I have used eno.
8. Wet your fingers.
9. Take portion of batter on your fingers.
10. Put in hot oil.
11. Fry on medium flame till golden brown. Take out on an absorbent paper.
12. Bon appétit!
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