Crispy and Delicious: How to Make Perfect Kanda Bhaji at Home

Kanda Bhaji

Kanda Bhaji, also known as Onion Pakoras, is a popular Indian snack loved by people of all ages. This crispy and flavorful dish is made with sliced onions, spices, and gram flour batter, resulting in a mouthwatering treat. Whether you’re looking for a quick snack or planning a get-together with friends, Kanda Bhaji is sure to please your taste buds. Here’s a simple recipe to make this delightful snack at home.

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Ingredients:

• 2 large onions, thinly sliced
• 1 cup gram flour (besan)
• 2 tablespoons rice flour
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Salt to taste
• Water, as needed
• Oil, for deep frying
• Fresh coriander leaves, for garnish (optional)

Instructions:

1. In a mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, and salt. Mix well.
2. Add sliced onions to the bowl and mix until all the onion slices are coated evenly with the flour mixture.
3. Gradually add water while stirring continuously to make a thick batter. The batter should be thick enough to coat the onions but not too runny.
4. Heat oil in a deep pan or kadai on medium-high heat.
5. Take a small portion of the onion batter mixture and drop it gently into the hot oil. Repeat until the pan is filled with the onion pakoras, but do not overcrowd them.
6. Fry the pakoras until they turn golden brown and crispy, turning them occasionally to ensure even cooking.
7. Using a slotted spoon, remove the fried pakoras from the oil and place them on a kitchen towel to absorb excess oil.
8. Repeat the frying process with the remaining batter and onions.
9. Serve the hot and crispy Kanda Bhajis with green chutney, ketchup, or any dipping sauce of your choice.
10. Garnish with fresh coriander leaves for an added touch of flavor and visual appeal (optional).

To read the complete recipe in detail click on: https://swadisht.life/en/kanda-bhaji-recipe/